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Sun Dried Tomato Bread

(For 3 X 450g -1lb.- loaves)
1.4kg (3 lbs.) Strong White Flour
2 X 7g Sachets Fast Action Yeast
1 teaspoon Salt
4 Tablespoons Olive Oil
175g (6 oz.) Sun dried Tomatoes
850mls (30 oz.) Warm Water
1 Egg
1 Tablespoon Sesame Seeds
Put the flour,yeast, and salt in a large bowl.
Pour in the olive oil.
Cut the tomatoes in small dice. (If they are in oil you can use some of it in place of some of the olive oil) and add them to the flour.
Add the warm water to the bowl and blend all the ingredients together with your (spotlessly clean) hands.
Knead the mixture in the bowl until the bowl comes fairly clean then put it out on a lightly floured counter.
Now you want to knead it for at least 6 mts.
(If you have never kneaded bread before the idea is to flatten the ball of dough with the ball of your hand , draw it back into a ball, give it a half turn, and repeat.)
As you knead the dough will get noticeably smoother and less sticky.
Oil your three tins well and, if they are not well seasoned (or Non-stick) it is a good idea to line the bottom with some tinfoil or greaseproof paper.
Divide the dough between the tins, paint the tops with some egg wash and sprinkle over the sesame seeds.
Put these in a warm place for at least an hour (if not warm enough they can take a lot longer,I sometimes light the oven to its lowest and put them in the grill space over the oven) They should rise well over the tops of the tins .
Pre Heat the oven to Gas 7, 220C, 425F.
Cook the loaves at this temperature for 30 mts.
Shake them out of their tins and put them back for another 10mts to crisp the base and sides. Let them cool before eating or freezing.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef