Sundried Tomato & Chilli Bread

Sundried Tomato & Chilli Bread

Sundried Tomato & Chilli Bread

Sundried Tomato & Chilli Bread
  • 1 tablespoons extra virgin olive oil

  • 1 onion, peeled and finely chopped

  • 1 teaspoon Mild Chilli Powder

  • 3 tablespoons sundried tomato paste

  • 500 gram (1 pound) strong bread flour

  • 1 teaspoon salt

  • 1 teaspoon caster sugar

  • 1 teaspoon quick action yeast

  • 300 millilitre (½ pint) hand hot water

  • 15 millilitre (1 tablespoons) olive oil

  • milk to glaze


  • 1 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 Chilli powder and sundried tomato paste. Leave to one side.
  • 2 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.
  • 3 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.
  • 4 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.