Sun-dried tomatoes bread

Ingredients -

400 gms plain white flour + you could add a little oats, 1/4 or 1/2 cup atta(whole wheat flour)

1 sachet (11gms) of saf- instant Ragi instant dry baker's yeast OR 1 level table spoon dried yeast

300ml warm water/ use as per requirement

6 table spoons extra virgin olive oil

1/2 tsp salt

Cut 2 Sun dried tomatoes into small pieces

1/2 cup grated Cheese is optional

Dried Herbs like parsley, oregano, thyme, basil, rosemary

Chilli flakes(optional)

Method

1. In a large bowl , mix yeast & sugar with warm water and stir thoroughly to combine evenly. Leave it until it rises( 20 minutes)

2. Add all the flours, herbs and a few sun-dried tomatoes with 5 tablespoons of the oil. Stir with a spoon, adding more water until the dough comes together.

3. Then turn out on to a floured surface and knead for 5 minutes.

4. Do not overknead it. You want to keep the dough fairly moist.

5. Place the kneaded dough in a large bowl lightly greased with olive oil. Cover the bowl with a cling film. Keep a napkin below and above and leave to prove in a warm corner for about 60 to 90 minutes or until doubled in size.

6. Once the dough has doubled in size turn it out again onto a floured surface and knead again for a couple of minutes.

7. Place it on a baking tray with baking paper. Cover with cling film. Keep in a warm corner for 40 minutes or until it has grown in size.

8. Next make a mixture of 2 tablespoons extra virgin olive oil, 1 tablespoon water and salt.

9.Make indentations with oiled fingers and pour oil mixture (8) in the indentations.

10. Put some pieces of sun-dried tomatoes in the indentations too along with a few dried herbs.

11. Leave for 10 minutes.

12. Bake for 30 minutes or until golden brown at 190 degree C on the middle rack.

13. Before you take your bread out of the oven just tap it for a hollow sound. If there is no hollow sound keep it for a further 5 minutes.

14. Keep it on a wire rack to cool.