Recipes

Italian sun-dried tomato and herb bread [sponsored]

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*This post is sponsored by Panasonic

I was so excited to be asked to share a bread recipe as I have been focusing on sweet bakes for so long, it was great to have the nudge to do something a bit different, but equally delicious!  There is nothing quite like the smell of freshly baked bread. It is so comforting and a warm loaf straight out of the oven is just impossible to resist.  I decided to make a pizza inspired bread as my minis are crazy for pizza and I knew this Italian sun-dried tomato and herb bread would be a hit!

Ingredients:

  • 500g Strong white bread flour
  • 7g (1 sachet) yeast
  • 55g sun-dried tomatoes (in small pieces)
  • 275mls warm water
  • 3tbs tomato puree
  • 2tbs oil from the sun-dried tomatoes
  • 1 1/2 tsp dried Italian herbs
  • 1tsp salt
  • 1tsp sugar

20160621_140437First of all I put the flour, yeast, salt and sugar into a bowl and mixed all the ingredients together.

In a separate bowl I whisked together the tomato puree, warm water and oil.

I made a well in the dry ingredients and poured in the wet ingredients.  I folded in the flour and once the ingredients started to combine, I used my hands to bring the dough together into a ball.

I kneaded the dough for 10 minutes by hand. This was a good workout for my arms – it was quite strenuous but very satisfying!

Once I had kneaded the dough I put it back into the bowl and covered it with cling film to allow it to prove. I left it to prove for 45 minutes and the little dough ball had almost filled the bowl!

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I took the dough and flattened it out onto my worktop and dotted some of the pieces of sun-dried tomatoes over it. I then folded the ends of the dough into the middle and added more sun-dried tomatoes and repeated this layering process until I had used up all the tomatoes. I kneaded the dough for another couple of minutes, and shaped it into an oval shape and placed it onto a floured baking tray. I covered the dough with a tea towel and left it prove again for another 45 minutes.

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I preheated the oven to 200c (gas mark 6) and once the dough had it’s final prove, I put it in the oven to bake – it took about 40 minutes. I checked the bread after half an hour by tapping the bottom of the loaf, hoping to hear the characteristic hollow sound, but I got more of a dull thud – so I put it back in the oven for a little bit longer.

The finished loaf looked, smelt and tasted gorgeous! It had a nice thin crust but was lovely and soft inside. The sun-dried tomatoes and herbs were flecked evenly through so every bite was full of flavour!  We had ours for lunch with cheese and salami but it would make a delicious addition to picnics, tea parties and BBQs.

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Homemade bread is a luxury for me as I rarely have time to make it from scratch. If you’re like me, and love the idea of having freshly baked bread but don’t have the time to make it, then check out the range of stylish breadmakers from Panasonic.  I love that you can use them to make a whole host of different breads from a simple white loaf, to scones, to sourdough.  They even have a fruit and nut dispenser so you don’t have to keep going back to add more ingredients – you can just switch it on and let it work it’s magic!

Bread may be a staple food, but it’s definitely not boring. I’m feeling inspired to start experimenting with more recipes and flavours – I hope you are too!

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