This original Tarla Dalal recipe can be viewed for free

Sun-Dried Tomato Loaf


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The end result here really justifies the extra effort required for making home-made bread. The yeasty flavours of the bread complements that of the chewy sun-dried tomatoes and basil. You can also make mini sun-dried tomato rolls for children. Divide the dough into 8 equal portions, leave to rise and bake at 200°C (400°F) for 10 to 12 minutes.

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Makes 1 loaf.
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Ingredients


1 cup whole wheat flour (gehun ka atta)
1 cup plain flour (maida)
2 tsp fresh yeast ,crumbled
1 tsp salt
1 tsp sugar
2 tsp olive oil or oil
1/4 cup Sun-Dried Tomatoes , soaked and chopped
1 tbsp chopped fresh basil
1 tbsp tomato puree
oil or butter for greasing and glazing

Method
  1. Combine both the flours, yeast, salt and sugar and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
  2. Add the olive oil and knead again.
  3. Allow it to prove under a wet muslin cloth till it doubles in volume (approx. 15 to 20 minutes).
  4. Press the dough lightly to remove the air.
  5. Add the sun-dried tomatoes, basil and tomato purée and knead again, adding some more flour if required.
  6. Roll the dough out into a square of 200 mm. x 200 mm. (8" x 8").
  7. Roll it up like a Swiss roll, sealing the edges by pinching the dough tightly.
  8. Place on a greased baking tray with the sealed side facing downwards.
  9. Cover with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
  10. Bake in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes or until the loaf springs back when touched. Remove from the oven and brush with oil.
  11. Allow it to cool. Cut into slices and serve.
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