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Tomato Bread


for 4x1kg Loaves

2 kg (4 lbs) Strong White Flour
200g (7 oz.) Sundried Tomatoes
1 Teaspoons Salt
4 x 7g Sachets Dried Yeast
1.2 litres Warm Water
200ml Tomato Passata
6 Tablespoons Sunflower Seeds
4 Tablespoons Pine Nuts
6 Tablespoons Olive Oil

If you have a food processor put 500g (1 lb.) of the flour in to the bowl with the sundried tomato.
Pulse these together until the tomatoes are chopped.
(Otherwise chop the tomato finely and add to the flour.)
Add this to the rest of the flour in a large bowl and then add the yeast, and salt, the pine nuts and the sunflower seeds..
Add the olive oil, the passata and warm water and blend all the ingredients together.

Knead the mixture in the bowl until the bowl comes fairly clean from the sides then put it out on a lightly floured counter.
Now you want to knead it for at least 5mts.
Oil your four 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 four tins
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




May 25, 2009 11:55 AM | 0 Comments
  Martin Dwyer
Consultant Chef