Sun Dried Tomato Bread :

500g Bread flour 

70g Sun Dried tomato

7g Fast-action yeast

1 1/2 tsp Sugar

2 tsp Salt

350ml  warm water

3 tbsp Olive oil

Method

Combine the flour, yeast, salt and sugar in a large bowl. .

Once combined make a well in the center of the flour in preparation for the wet ingredients.

Measure 350ml of  warm water and add 3 tbsp of olive oil.

Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.

Transfer the dough to the work top and start to knead. . Persist in kneading for ten minutes until smooth and elastic.

Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.

Gently oil tray with Vegetable oil. Knock back the dough, then gently mould the dough into a ball. Place it on the oily tray  to prove for a further hour until doubled in size. Whilst proving preheat the oven to 220C/fan. 

Now cook your Bread  in the oven for 25-30 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the bread  to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the bread .