Sundried tomato and jalapeno bread

The Bread Book by Sara Lewis
The Bread Book by Sara Lewis

Last night I’m trying to decide whether or not to make some bread and because I can’t think for myself, I put this pondering onto my Facebook status like the saddo I am and it gets the thumbs up from Julia and Mark and so then I have to decide what bread to make and in my fridge there’s some sundried tomatoes and some jalapenos and so I think aha, I will make sundried tomato and jalapeno bread and I adapt a recipe from The Bread Book: The Definitive Guide to Making Bread by Hand or Machine and hope for the best and in the morning I have a perfect loaf of gorgeous smelling bread and I tuck into it as fuelling for my long run.

Sundried tomato and jalapeno bread (makes 1 small loaf)

325g strong white flour
1 tbsp olive oil
200 ml water
2tsp caster sugar
1/2 tsp salt
1 3/4 tsp fast action dried yeast
35g sundried tomatoes (blot them if in oil) / chopped
30g jalapenos / chopped

How to do it:
Put the water and oil into the tin
Add the flour, sugar and salt
Make a dip in the flour and add the yeast
Add the sundried tomatoes and jalapenos (try to avoid putting them on the yeast)
Set it for small loaf, medium crust
Press start (or time it to be ready for when you get up)
Eat it while you’re emptying the dishwasher and making a cup of tea

Sundried tomato bread
Sundried tomato bread
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