Sun Dried Tomato & Parmesan Bread
Serves 8
Ingredients
Method
512 g. Strong White Bread Flour
30 g. Softened Butter
30 g. Fresh Yeast
150 ml. Cold Milk (Full Fat) mixed with
150 ml. Water(Boiling)
15 g. Sugar (Castor)
15 g. Salt (Kosher)
250 g. Tomatoes (Sun Dried Tomatoes in Oil)
125 g. Cheese (Parmesan Freshly Grated)
Mix together the flour, salt and sugar
Mix the yeast with the butter
Pour the tepid milk and water mixture over the yeast mixture and whisk until dissolved.
Slowly add the wet yeast mixture to the flour mixture and knead for 10 minutes.
Leave in a greased bowl to prove until it is double in size.
Knock the bread back and divide into 3 equal portions. Roll out the dough until it is the size of an A4 piece of paper, spread the parmesan and tomato paste evenly and thinly over the dough, and roll up like you would a swiss roll. Leave on a greased baking tray to prove. When they have doubled in size, bake them until cooked at 190ºC / 375ºF