Gluten-free sun dried tomato loaf
Prep:
15 mins
Cook:
55 mins
Sharp sweet sundried tomatoes in this gluten-free bread make a nice change and is a lovely soup or salad side.
450g gluten-free white bread flour
½ tsp salt
2 tsps dry yeast
1 tbsp muscovado sugar
325ml warm milk
1 tsp cider vinegar
2 eggs
6 tbsp olive oil
40g sun-dried tomatoes cut up very small
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a loaf tin and set aside.
Mix the flour, salt, yeast and sugar in a large bowl. Warm the milk through in a saucepan over low heat.
In another large bowl mix the milk with the vinegar, eggs and 2 tablespoons of the oil, then add the flour mixture and the chopped tomatoes and mix well.
Continue to mix while you add the extra oil. It should be very sticky.
Put the dough the loaf tin, slightly smooth the top and cover lightly with cling film.
Leave in a warm place to rise for an hour.
Bake the loaf for 45-50 minutes or till it is hollow when you take it out.
Cool on a rack before slicing.
Serves
Makes 1 loaf
Preparation Time
15 minutes
Cooking Time
55 minutes
Main ingredients
Dairy, Flour, Eggs, Vegetables, Sugar, Oil
Recipe Type
Bread
Special Info
Gluten free
Level of Difficulty
Easy
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