No-knead sun-dried tomato bread recipe!

Just like a lot of people I’ve started to make bread throughout this crazy period. I don’t know why it’s took me so long to make it if i’m honest, I think with bread it always looks complicated even though it’s absolutely not! I’ve started my bread journey with a no-knead recipe just to ease me in. After researching a few recipes I came across Glen and Friends on YouTube and his recipe here. My first bread I made turned out amazing and I’ve never been so proud of myself! I then decided to make some sun-dried tomato bread for my sister but it didn’t rise the same as my first batch. So I did some tweaking and it turned out just right! If you want to make bread without the sun-dried tomatoes stick to Glen and Friends recipe, it’s in the bottom of the video if you don’t want to watch the whole thing.

Sun-dried tomato bread

Ingredients

  • 448g Plain flour
  • 1 1/2 tsp salt
  • 3/4 tsp instant yeast
  • 300ml lukewarm water
  • 80g sun-dried tomatoes chopped

You’ll also need a dutch oven to bake the bread in, I got a great one from Tesco!

Method

  1. In a bowl add your flour, salt, yeast, tomatoes and mix until combined.
  2. Gradually add the water to the mixture and combine with a spoon, it may need more or less water but you can’t go too wrong here. I personally prefer the mixture to have a enough water that it combines but not so that the mix is soggy! (The image below is without tomatoes)

3. Cover with clingfilm and leave in a warm place for around 12hrs, I always make it before I go to bed then make the bread the next morning.

4. An hour before you make your bread, unwrap the mixture and fold the mix up and over into itself around 8 times. Please watch the Glen and Friends video I’ve linked if you’re not sure what to do here.

5. Preheat your oven to 220°C and add the dutch oven inside the oven at the same time to get your dutch oven really hot for your bread.

6. Once this is done, grab another bowl and add flour in the bottom then add your bread mix into this bowl and dust another layer of flour on top, cover and leave for 45 mins.

7. Take your dutch oven out of the oven, and carefully place your dough into the dutch oven and cover with the lid, cook with the lid on for 30 minutes.

8. Once it’s been in the oven for 30 minutes, take the lid off and cook for another 20 minutes. If you have a thermometer the bread should be 87ºC.

9. Wait until the bread is completely cool before slicing – enjoy!

 

 

 

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