Sundried Tomato Bread perfect packed up for warm summer picnics, or sliced and toasted with melting cheese on a chilly Winter’s eve.
I have been wanting to try my hand at Sundried Tomato Bread for literally ages, somehow though it always seemed to get put off.
Well not this weekend! I set about creating this beautifully coloured and delicious loaf on Saturday morning. I started with my Farmhouse White Loaf recipe and went from there.
Sundried tomatoes are usually available either stored in oil, or dry packed in a cellophane bag. Mine were the latter and I had a hunch they would be too dry for this recipe. So I chopped them up and warmed them gently in some olive oil. I’m pretty sure this step is what gave the crust a delicious chewy texture, rather than crisp and crunchy,
To add extra flavour some smoked paprika was added to the dough, oh boy this makes such a difference to the flavour. A very subtle, smokey – you know something’s there but you can’t quite put your finger on it – flavour, that compliments the slight sweetness of the sundried tomatoes.
This bread can stand up to strong flavours and would be the perfect accompaniment to game pate, sharp cheddar, or torn into chunks and used to mop up a spicy soup. Ooh mulligatawny soup would pare beautifully with this bread.
I am a firm believer that bread should add to the taste, not just be a carrier of flavour from whatever it is topped with. This Sundried Tomato Bread ticks that box one hundred per cent. Adding another level to a cheese and chutney sandwich. The flavours coming alive when warmed and toasted with melting cheese dripping over the sides.
Sundried Tomato Bread is a total knockout on the flavour front.
Recipe: Makes one Sundried Tomato Bread
500g/1lb 2oz Strong White Bread Flour – I use Organic White Bread Flour from Shipton Mill
320ml Tepid Water
7g/1 sachet Fast Action Dried Yeast
1tsp Smoked Paprika
100g/4oz Sundried Tomatoes plus 2 tbsp oil that they come in or 2 tbsp extra virgin olive oil
7g Salt – I use Maldon Sea Salt Flakes
Method:
Chop the sundried tomatoes in to fairly small pieces. If they did not come packaged in oil, add to a small saucepan and pour over 2 tablespoons of olive oil. Warm over a medium heat for 2 minutes, the sundried tomatoes will soak up the oil. Set to one side to cool.
The ‘bowl’ is either the container used for mixing/proving and baking in a bread maker, or the bowl of a stand mixer.
For both methods:
Pour the water into the bowl, then add the yeast.
Add the flour on top of the liquid.
Add the salt and smoked paprika.
If using a bread maker, set to dough cycle and start the program. When prompted by the machine, or 5 minutes prior to the mixing finishing, add the sundried tomatoes and oil.
Once the dough cycle is complete re-start for 2 minutes. This ‘knocks back’ the dough. Remove the dough and place on a lightly floured surface, it will be quite sticky.
Flatten the dough with your hand into a rough rectangular shape. Fold the bottom third upwards and then the top third downwards, like an envelope.
*Place the log shaped dough onto the baking tray, cut a couple of slashes through the dough diagonally and dust with a little flour. Cover with a clean, dry tea towel and leave in a draught free place until doubled in size – approx 1 hour.
If using a stand mixer, attach the dough hook and mix on medium speed until all the ingredients are combined. Add the sundried tomatoes and oil. Continue to mix for a further 5 minutes, until the dough is smooth and elastic.
Stop mixing. Scrape the dough from the dough hook and combine with the dough in the bowl. Form into a ball, place back into the bowl. Cover with a damp cloth and leave in a draught free place until doubled in size (approx. 1hour).
Once doubled remove the cloth, mix for 2 minutes on medium speed using the dough hook. This ‘knocks back’ the dough.
Flatten the dough with your hand into a rough rectangular shape. Fold the bottom third upwards and then the top third downwards, like an envelope.
*Follow as above.
Approx. 10 minutes before the loaf is ready, preheat the oven to 220C/200C fan.
Once the dough has doubled in size place into the middle of the preheat, hot oven.
Bake for 30 minutes. The bread is baked when it has a good firm crust and sounds hollow when rapped on the bottom with your knuckle.
Once the Sundried Tomato Bread is baked, remove from the oven and place on a cooling rack immediately.
I know you want to tear into this loaf as soon as it is out of the oven, I know you do, cos I do too. Please leave the loaf to cool, ideally until cold, but just warm should be ok too!!
This bread is made for feasting. Imagine, cheeseboard on the table, steaming bowls of spicy soup and thick chunks of this savoury, slightly malted flavoured bread. Oh and all your friends and/or family sitting around chatting, dunking, eating and having fun. Who said there’s no feast without bread eh?
Actually this bread has a sourdough, chewy quality to it, with a few larger holes throughout the loaf and a hint of that unique soughdough flavour.
If you enjoy bread packed with flavour, then this Sundried Tomato Bread is definitely a loaf you should try. Please let me know if you do bake it? I love hearing how your bakes turn out,
If you have enjoyed this Sundried Tomato Bread recipe then you are going to love these other bread recipes:
Whatever you bake and whoever you bake for, have fun!
Sammie xx
Any questions? You can leave a comment or contact me via Twitter @sammiefeasting (also Pinterest and Intagram handles).