Tomato and Basil Bread
Type of Dish Bread
- 250 g village flour
- 250 g plain flour
- 65 g sour dough
- 10 g yeast
- 250 ml water
- 65 g chopped sundried tomatoes
- 20 ml olive oil
- 5 g fresh basil
- Add yeast to cold water, add the flour, salt, tomato, olive oil and basil. Mix for 8 to 10 minutes in a bread mixer at medium speed with a dough hook. Kneed the dough on a work surface for 3 to 4 minutes. Place in a bowl cover with a damp cloth and leave to rise until doubled in size ( about 30 to 40 minutes). Punch the dough back, form a loaf shape. Place on baking tays and leave to rise for 20 to 30 minutes. Bake for 30 to 40 minutes at 220° to 230°C (425°F to 450°F)
- This is a classic Italian Bread. The bread gets its characteristic colour from sundried tomatoes. This bread goes very well with cheese. Another serving suggestion would be to cut the bread into large cubes and serve with it with a cheese fondue.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 40 minutes.