Sun-dried Tomato and Rosemary Loaf

AuthorBobCategoryDifficultyIntermediate

Sun-dried Tomato and Rosemary Loaf - Homemade Bread made with Fresh Yeast - with an italian twist.

sun-dried tomato and rosemary loaf

Yields1 Serving
Prep Time3 hrs 25 minsCook Time40 minsTotal Time4 hrs 5 mins

 700 g Plain or Strong White Flour
 10 g Salt
 15 g Caster Sugar
 25 g Fresh Yeast
 60 g Softened Butter
 125 ml Tepid Water
 125 ml Tepid Milk
 140 g Preserved Sun-dried Tomatoes (Chopped)
 2 Sprigs Rosemary (Rough Chopped)

1

Place the flour, salt and butter into a machine mixing bowl and blend lightly.

2

In a small dish add the yeast and sugar and work the yeast until it becomes a liquid.

3

Add the liquid yeast to the milk and water and mix well.

4

Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

5

Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 2 hours.

6

After 2 hours, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.

7

Pre-heat your oven to 180ºC.

8

Sprinkle the chopped tomatoes over the surface and then fold in the edges of the dough to enclose the tomatoes. Knead for 1 minute and form into a ball.

Place the ball of dough onto a non-stick baking tray and brush with water.

Then sprinkle the chopped rosemary over the surface and cover with a cloth to prove for 1 hour or until it has doubled in size.

Bake in the oven for 20 minutes. Reduce the heat of your oven to 140ºC and bake for a further 20 minutes.

Remove from the oven and allow to cool on a wire tray.

tomato and rosemary dough ready for oven

9

tom and rosemary

Ingredients

 700 g Plain or Strong White Flour
 10 g Salt
 15 g Caster Sugar
 25 g Fresh Yeast
 60 g Softened Butter
 125 ml Tepid Water
 125 ml Tepid Milk
 140 g Preserved Sun-dried Tomatoes (Chopped)
 2 Sprigs Rosemary (Rough Chopped)

Directions

1

Place the flour, salt and butter into a machine mixing bowl and blend lightly.

2

In a small dish add the yeast and sugar and work the yeast until it becomes a liquid.

3

Add the liquid yeast to the milk and water and mix well.

4

Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

5

Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 2 hours.

6

After 2 hours, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.

7

Pre-heat your oven to 180ºC.

8

Sprinkle the chopped tomatoes over the surface and then fold in the edges of the dough to enclose the tomatoes. Knead for 1 minute and form into a ball.

Place the ball of dough onto a non-stick baking tray and brush with water.

Then sprinkle the chopped rosemary over the surface and cover with a cloth to prove for 1 hour or until it has doubled in size.

Bake in the oven for 20 minutes. Reduce the heat of your oven to 140ºC and bake for a further 20 minutes.

Remove from the oven and allow to cool on a wire tray.

tomato and rosemary dough ready for oven

9

tom and rosemary

Sun-dried Tomato and Rosemary Loaf

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