Sundried tomato bread Recipe

Sundried tomato bread

Ingredients

  • 250g plain white flour, plus extra for dusting
  • 250g seed & grain bread flour
  • 100g porridge oats
  • 1 tsp bicarbonate of soda
  • 1 tsp dried thyme
  • 25g butter
  • 85g sundried tomatoes (from a jar), roughly chopped
  • 475ml buttermilk

Instructions

  1. Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
  2. Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible - not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
  3. Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.
Prep. Time: 15 minutes
Cook Time: 20 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Flour
0people reviewed this recipe

Copyright © 2020 MenuPages. All rights reserved. [ 0.2912 ]