by Mandy Wilks

Created on: November 24, 2010   Last Updated: November 25, 2010

This Italian themed loaf is just totally delicious and addictive.

It’s perfect to serve with pasta as a lovely alternative to garlic bread but is equally good just spread with butter and enjoyed on its own. This is a recipe for making by hand but it can also be made in a bread maker.

PARMESAN AND SUN DRIED TOMATO BREAD

INGREDIENTS

625g strong white bread flour

2 teaspoon salt

½ teaspoon mixed dried herbs

¼ teaspoons crushed dried chilies

8 re-hydrated sun-dried tomatoes - chopped

2 teaspoons honey

1 tablespoon olive oil

½oz dried active yeast

1 teaspoon sugar

400ml hand hot water

40g finely grated Parmesan cheese

TOPPING

1 tablespoon olive oil, 1 teaspoon sea salt, 1 clove garlic crushed

METHOD

1. Warm a large baking bowl

2. In a smaller bowl, add sugar and water and whisk, until sugar dissolves and  then add yeast and leave to rise.

3. Add the flour, salt, cheese, herbs and crushed chilies to the warmed bowl and mix well together

4. Add oil and sun-dried tomatoes. Rub in to form a breadcrumb like mix.

5. Add the yeast mixture and leave to soak for a couple of minutes. Then knead until it forms a soft dough that comes away from the side of the bowl and leaves it clean. Add more water or flour if needed.

6. Cover the bowl with cling film or a warm damp towel and leave to prove rise in a warm place for 1 hour 30 minutes to 2 hours until doubled in size.

7. Preheat oven to 220°C, 425°F, Gas Mark 7

8. Empty the dough onto a floured surface. Knead again and make into either a loaf or 8 roll shapes

9. Oil baking tray or loaf tin and add dough or rolls and leave to rise for a further 30 minutes.

10. Mix together the topping and, with a pastry-brush, brush dough with oil mixture.

11. Bake in oven for 30 minutes until the bread sounds hollow, when tapped

12. Cool on cooling rack.

This loaf is really delicious; I do hope that you enjoy it as much as we do!

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