A flavoursome alternative to plain homemade bread – this recipe includes Sundried Tomatoes and red Peppers.

1 Red Pepper
1 White Onion
1 Sprig Thyme or Rosemary
100g Sundried Tomatoes
1kg Plain Flour
450ml Water
30g Fresh Yeast
15g Dried Yeast
1 tbsp Sugar
1 1/2 tsp Coarse Sea Salt
50ml Olive Oil

How to
In a medium sized frying pan sweat off the onions and peppers with a large sprig of thyme until they have become soft and then allow them to cool down for later use;

In a large bowl combine all the dry ingredients (the flour, sugar and salt) and mix them together;

In a jug add the yeast to some tempered water along with the olive oil. Make sure it is all incorporated together before adding to the dry ingredients in the bowl;

Add the sundried tomatoes to the bread and start to mix it all together using your hands until it starts to come together;

Tip the mixture on to your work bench and start kneading it for 6 to7 minutes until it becomes a smooth and elastic dough. If at any stage it starts sticking just dust with a little extra flour;

Flatten the bread out and add the pepper and onion mixture and some additional flour. Work the mixture for a further 3 minutes before placing in a bowl and covering with a cloth in a moderately warm place to rise for 1 hour;

Return the dough to your bench and knead it for another one minute to knock the air out of it;

Using your hands and plenty of flour to ensure it doesn’t stick flatten the dough into an oblong shape. If you feel more comfortable use a rolling pin at this stage;

Using a pair of scissors make 3 incisions on each side of the bread and then use your fingers to shape the holes in the bread;

Transfer the dough to a floured oven tray and cover and allow to rise again in a moderately warm location for 20 minutes;

Place the bread in the oven at 180C/360F for 25 minutes;


By: Look and Taste

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