Italian Bread and Biscuits Recipes - Sun-Dried Tomato and Walnut (Pane alla Noce con Pomodori Secchi) Recipe

Ingredients

• 450 g/1 lb/4 cups strong white (bread) flour

• 5 ml/1 tsp salt

• 10 g/1/2 oz/2 tsp easy-blend dried yeast

• 45 ml/3 tbsp sun-dried tomatoes in oil, drained and chopped

• 75 g/3 oz/3/4 cup walnuts, chopped

• 1 garlic clove, crushed

• 150 ml/2/3 cup hand-hot water

• 5 ml/1 tsp chopped fresh thyme

• 15 ml/1 tbsp olive oil

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Method:

1. Sift the flour and salt in a bowl and stir in the yeast. Add the sun-dried tomatoes, walnuts, garlic, water and thyme.

2. Blend in the oil and mix to a soft dough, adding extra hot water if necessary.

3. Knead for 2 minutes and cover the bowl with Clingfilm (plastic wrap).

4. Leave in a warm place for 1 hour until the dough has doubled in volume. Turn out on to a floured board and knead for 1 minute.

5. Place in a loaf tin or 2 well-oiled terracotta plant pots and leave to rise for 30 minutes.

6. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes. Turn out and cool on a wire rack before serving.