Recipe: Sun-dried tomato and basil bread

Final product

Ingredients:

• 1 cup of warm water
• 2 tbsp olive oil
• 3 cups strong bread flour
• 2 tsp sugar
• 1 1/2 tbsp of dried basil
• 1/2 cup sun-dried tomatoes
• 1/2 tsp salt
• 1 sachet of dried yeast

Method:

1. In a large bowl dissolve the yeast in the warm water.
2. Add two cups of the flour and all other ingredients and start mixing with a fork (or dough hook if you have one)
3. Add the last cup of flour, this prevents dough from sticking to the sides.
4. Transfer the dough into a new, clean bowl and cover with a damp tea towel. Leave in a warm place for an hour. (Will have doubled in size)
5. After it has risen, punch the dough down and shape into an oval.
6. Place your dough into a lightly greased 2 pound loaf tin, cover and leave to prove for a further 30 minutes. 
7. Preheat your oven to 180 degrees centigrade. 
8. After 30 minutes and proved, bake for 15 - 20 minutes. The bread should appear lightly golden brown.
9. Leave to cool on a wire rack. When slightly warm, serve with a bowl of good, hearty soup.