Sundried Tomato & Chilli Bread
Heat the oil in a non-stick frying pan and fry the onion for a few minutes until softened. Remove from the heat and stir in the Chillies and sundried tomato paste. Leave to one side.
In a large bowl mix together the flour, salt, caster sugar and yeast. Make a well in the centre and pour in the water and olive oil. Bring the mixture together and then knead well for 10 minutes.
Roll the dough out to a large rectangle and spread the cooled paste over the dough. Roll the dough up and place on an oiled tray. Cover with a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 220°C, 425°F, Gas Mark 8. Brush the surface of the loaf with milk and bake the bread for 35-45 minutes. Remove the loaf from the oven and tap the base. If the bread sounds hollow, it is cooked. Cool and serve sliced.