Sat-25-07-2020, 13:16 PM
Cheese and Tomato Bread
This will make one small loaf.
![[Image: XsuGU6D.jpg]](https://i.imgur.com/XsuGU6D.jpg)
250gms Sifted flour
1/2 Teaspoon salt
1/2 Teaspoon white pepper
1/2 Teaspoon sugar
2 table olive oil
1 teaspoon dry yeast
150 warm water
100 gms grated hard cheese (save some for the top)
1 Big tablespoon of blitzed up sun dried tomatoes. *
Put your dry yeast and sugar in the luke warm water to start activating.
Mix the Flour, Salt, Pepper and Cheese. > Add the olive oil and activated yeast > Mix it all together and turn it out and knead.
After a few minutes kneading add some sun dried tomatoes and knead again. Keep doing this till you have all the tomatoes mixed in nicely.
Shape it roughly to fit your tin and throw it in > Cover with a tea towel in warm place for 1 hour.
Put the bit of cheese you kept back on the top > Bake for 40 minutes at 200 C > Turn out on cooling rack and leave to cool. (Though it's nice warm, don't be tempted to cut it too soon or it will fall apart)
Serve warm or cold with butter, also nice toasted if you have any left over. Freezes well too.
![[Image: VRiJQ1Q.jpg]](https://i.imgur.com/VRiJQ1Q.jpg)
*We sun dry our own tomatoes by cutting them in half, put on a rack with a sprinkling of sea salt and place them in the poly tunnel. Usually takes 2 - 3 days, best to bring them in at night in case the air gets a little moist as they will reabsorb the moisture.
This will make one small loaf.
250gms Sifted flour
1/2 Teaspoon salt
1/2 Teaspoon white pepper
1/2 Teaspoon sugar
2 table olive oil
1 teaspoon dry yeast
150 warm water
100 gms grated hard cheese (save some for the top)
1 Big tablespoon of blitzed up sun dried tomatoes. *
Put your dry yeast and sugar in the luke warm water to start activating.
Mix the Flour, Salt, Pepper and Cheese. > Add the olive oil and activated yeast > Mix it all together and turn it out and knead.
After a few minutes kneading add some sun dried tomatoes and knead again. Keep doing this till you have all the tomatoes mixed in nicely.
Shape it roughly to fit your tin and throw it in > Cover with a tea towel in warm place for 1 hour.
Put the bit of cheese you kept back on the top > Bake for 40 minutes at 200 C > Turn out on cooling rack and leave to cool. (Though it's nice warm, don't be tempted to cut it too soon or it will fall apart)
Serve warm or cold with butter, also nice toasted if you have any left over. Freezes well too.
*We sun dry our own tomatoes by cutting them in half, put on a rack with a sprinkling of sea salt and place them in the poly tunnel. Usually takes 2 - 3 days, best to bring them in at night in case the air gets a little moist as they will reabsorb the moisture.