Sun-dried Tomato bread

Bread perfect either on it’s own or to dip into your soup or pasta!

Here’s what you’ll need;

85g sun-dried tomatoes in oil, drained
450g GF white bread flour
1 tsp xanthan gum
2 tsp yeast
1 tsp caster sugar
15g cheese (I used red leicester)
salt and pepper
1 tsp dried mixed herbs
2 tbsp tomato pureé
3 tbsp oil, drained from the tomatoes
1 egg, plus an additional beaten egg

Mix together the flour, xanthan gum, yeast, sugar, 1tsp salt and a good grinding of pepper in a bowl. Stir in the herbs, chopped tomatoes and the cheese.

In a jug mix together 250ml lukewarm water, the oil and tomato pureé. Add to the bowl of flour mixture along with the egg. Combine into a dough and then knead on a floured surface for 5 minutes.

Return to the bowl, cover with oiled cling film and leave in a warm place for 1 hour. Remove from the bowl and place on a baking tin in a loaf shape, cover with cling film again and return to the warm place for a further hour.

Preheat the oven to 200.

Add a pinch of salt to the beaten egg and brush over the loaf. Bake in the oven for 30 minutes until the loaf is golden.

Enjoy!