In my previous posts about my experiments into cooking, my photographs have shown the final outcome. Do you want to know why? Because I am, as Joy the Baker would say, a 'hot mess' in the kitchen. Frozen peas on the floor, flour clouds in the air and dough on the ceiling. That kind of mess. I just can't help it. Mess comes naturally. So here is a photograph I captured the other day while I was making sun dried tomato bread.
True story. There be mess everywhere.
When I had completed my bread, I didn't get time to take photographs of it in it's complete form as it was so quickly guzzled up. It was good. I thought I would just post the recipe on the blog and hope you'd all just take my word for it that it was yummy. But then I realised, I have made it before and I took photographs of it then! Hooray! So here is my sun dried tomato bread recipe. Enjoy, enjoy, enjoy!
Sun Dried Tomato Bread - recipe adapted from here.
500g Wholemeal Flour
A twist of salt
50g of Sun Dried Tomatoes (or more if you're feeling generous!)
2 tbsps of dried oregano
A sachet of yeast
Pour all your ingredients in a bowl. Get your hands stuck in and knead! Knead! You'll know it's ready when you prod it with your thumb and the dough bounces back! Then, put your bread in a baking tin and cover in cling film. Leave it in a warm place for about half an hour until it has doubled in size. I put mine in the airing cupboard over the boiler amongst the towels. It was very happy there.
When that's done, whack it in the oven at 180 degrees for about 45 minutes.
And enjoy. Poke a knife through to make sure it's all done and I guarantee that everyone in your house will follow their noses to the kitchen and pretty soon there will be none left! Nom nom nom.