Rustic sundried tomato bread

 Okay... so she isn't a looker!  But trust me, it's more than made up for in scrumptiousness!

This was actually made by myself and my boyfriend, and although could do with some asthetic tweeking, is sooo delicious! I also added the tomato puree a bit late (I forgot about it!) so it's not completely mixed in, as you can see from the photos.

Sundried tomato bread:

- 500g white bread flour

- 10g salt

- 7g quick yeast

- 2-3 tbsp itallian seasoning

- 2 heaped tbsp tomato puree

- 250ml warm water

- packet of sun-blushed tomatos in olive oil

Mix the flour, salt, itallian seasoning and yeast together. Put into the food processor, using the dough hook, pur in the water and tomato puree and mix untill springy. (Or, of course, mix together in a bowl and knead by hand!)

Remove from the processor, place into a bowl with cling-film over the top. Leave in a warm place to rise for an hour, or untill doubled in size.
Knock back the dough, and add in the sundried tomatos and if desired the oil.

SIDE NOTE: I found the oil gave my bread an uneven texture due to it adding so much moisture, which isn't a bad thing, but it's less of a loaf and more of an itallian-style bread. (See left for what I mean).

Put into a greased and floured loaf-tin, cover with a plastic bag (to allow room to rise) and leave in a warm place to prove for a further 20miniutes.

Warm the oven to 240c.

Place bread in the oven for 8 miniutes, then open the oven door untill the oven cools to 190c. Close the oven door, and bake at 190c for 30 more miniutes.