Simple Sundried Tomato Bread by Lurpak
1. Heat the oven to 190ºC/170ºC Fan/Gas 5.
2. In a large bowl combine the flour, tomato pieces, yeast and sugar. Stir in the salt, Lurpak®, milk and water (add the liquid in 2 stages as you may not need it all) and bring together into a dough.
3. On a floured surface knead the dough for around 10 mins until it’s smooth and elastic. Poke in any of the tomato pieces that jump out during kneading. Put the dough back into the bowl and cover. Stand it in a warm place for 1hr or until it’s doubled in size.
4. Butter the loaf tin with Lurpak® . On a floured surface knead the dough again for a minute then divide it into 8 equal balls.
5. Place the first ball into the tin, spread one side of the second ball thickly with some tomato paste and place it in the tin with the tomatoey side touching the first ball. Continue with the rest of the dough balls covering the joining sides with tomato paste. Cover and allow to raise again for 20 mins.
6. Brush the top of the loaf with a little extra milk and bake for 45 mins. When the top is brown, tip the loaf out of the tin and tap the bottom. If it sounds
hollow, cool on a wire rack. If not, return loaf to tin and oven. Serve in slices or ‘tear and share’.
Ingredients
- 375g strong white flour
- 1 sachet dried yeast
- 2 tsp sugar
- 1 tsp salt
- 40g Slightly Salted Lurpak® , melted
- 125ml warm milk
- 125ml warm water
- 10 – 15 sunblush tomatoes, chopped into small pieces
- 3-4 tbsp sundried tomato paste
Please note: Recipe measurements are based on the Lurpak tin measurements (990ml).
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CASSIE - 01/09/2010 - 9:55pm
verry good
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suez ward - 01/09/2010 - 9:32am
Have used this recipe it is brilliant ! Adding 1 tsp of Italian dried mixed herbs makes a wonderful side dish to accompany tomato soup.
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norman. smith - 31/08/2010 - 6:59pm
Excellent!
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eileen - 31/08/2010 - 1:01pm
Lovely and thanks for the recipe
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