Bread with sundried tomatoes

Makes 4x10cm Terracotta flower pots
Prep Time 30 mins plus 1hr 30mins standing time
Cooking Time 35 mins
Ingredients

• 300g Strong white bread flour
• 160ml Tepid water
• 50g Butter, chopped into small pieces, plus a little for brushing
• 5g Salt
• 3g Sugar
• 7g Dried active yeast (see Cook's tips)
• Few chopped Sun dried tomatoes in olive oil with Italian herbs
• 2 Tsp Parmesan cheese, grated

Method

• Prepare the pots first
• Line the pots with greased parchment paper, put to one side
• Sift flour into a large bowl
• Add butter, rub into flour until mixture resembles fine breadcrumbs
• Add sugar, salt and yeast mixture, slowly pour in the tepid water and mix well
• Tip onto a floured surface and knead for 10 mins, until smooth and elastic
• Drain the sun dried tomatoes and work into the dough
• Place in a bowl and cover with lightly oiled clingfilm and leave in a warm place for about an hour to rise
• Tip the dough out onto a lightly floured surface and knead well
• Place back in the bowl and cover, again leave the dough for 30 minutes to rise
• Cut the dough into 4 equal pieces
• Place one piece in each pot
• Brush the top of the bread with a little melted butter
• Sprinkle a little Parmesan cheese over the top
• Bake in a preheated oven 200°C/400°F, gas mark 6 for 35 minutes

Topping

• Parmesan cheese

Cook's tips

• To activate the yeast, you need 3g sugar, 60ml tepid water, dissolve the sugar in the water, and sprinkle the yeast on top, then whisk in. Cover with a damp tea towel and leave for 10-15 mins. whisk before adding to flour

Equipment

• 4x10cm Terracotta flower pots
• Large mixing bowl

Shopping List

• 300g Strong white bread flour
• 75g Butter
• 5g Salt
• 3g Sugar
• 7g Dried active yeast
• Sun dried tomatoes in olive oil with Italian herbs
• Parmesan cheese

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