Sun-dried Tomato and Parmesan Bread
This sun dried tomato bread with parmesan produces an exceptionally tasty loaf which you will want to make again and again.
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Makes: 1 loaf
  • 500 g (16 oz) bread flour
  • 300 ml (10 fl oz) lukewarm water
  • 50 g (2 oz) freshly grated parmesan cheese
  • 25 g (1 oz) dry sun-dried tomatoes (or twice the amount if they come in oil)
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp dried yeast
  1. Add the yeast and sugar to the water. Mix well and leave for 10 minutes to allow the yeast to activate.
  2. Put the flour, cheese and salt in a large bowl and mix well. Add the yeast/water, the olive oil and the sun-dried tomatoes. Mix well to a soft dough.
  3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
  4. Place the dough in a lightly-oiled bowl. Cover and leave in a warm place until the dough doubles in size.
  5. Turn the dough out onto a floured surface, knock it back and knead for a further 5 minutes.
  6. Shape the dough into a large sausage and roll it out into a rectangle. Fold the bottom third up into the middle and the top third over the bottom third. Turn the dough over so that the seam is on the bottom and tuck the ends under the loaf.
  7. Place the loaf on a lightly oiled baking tray, cover and leave in a warm place for about an hour for the dough to rise again.
  8. Cut 5 or 6 slashes in the top of the loaf with a sharp knife and dust lightly with flour.
  9. Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for about 25 minutes until the crust has turned a deep brown.
  10. Place on a wire rack to cool.
You can use the dough to make any shaped loaf you choose. It bakes just as well in a loaf tin, or you can use the dough to make rolls to serve with soup.

This is a delightful bread with which to make sandwiches, especially with a cold meat filling such as ham. It also makes a great bruschetta!