Sun-dried Tomato Bread is a traditional Irish recipe for a classic Italian-inspired bread made with potatoes and sun-dried tomatoes in the dough. The full recipe is presented here and I hope you enjoy this classic Irish version of: Sun-dried Tomato Bread.
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This is an example of modern Irish cookery that takes a traditional Irish potato-based loaf but flavours it with Italian sun-dried tomatoes, oregano and herbs.
Ingredients:
450g strong white bread flour
115g potatoes, boiled until tender and passed through a fine-meshed sieve to purée
2 tsp active, dried, yeast
1 1/4 tsp dried oregano, crumbled
60g sun-dried tomatoes in oil, drained and chopped
1 egg, beaten
4 tbsp oil from the tomatoes
250ml 1:1 mix of milk and water
salt and freshly-ground black pepper, to taste
Method:
In a bowl, stir together the flour, yeast and herbs. Season to taste with salt and black pepper then mix in the potatoes and the sun-dried tomatoes. Form a well in the centre and add almost all the egg (reserve some for glaze), the oil and the milk and water blend. Stir to bring the ingredients together as a smooth dough.
Turn the dough out onto a floured work surface and knead until smooth and elastic. Shape into a ball and transfer to an oiled bowl. Cover with clingfilm (plastic wrap) and set aside until the dough has doubled in volume.
Knock the dough back then form into a rough loaf shape. Place in a well-buttered 1.5l loaf tin, cover and set aside in a warm place until well rise.
Brush the top with the reserved beaten egg to glaze then transfer to an oven to 220°C and bake for 40 minutes or until the base of the loaf sounds hollow when tapped with your fingertips.
Turn out onto a wire rack and allow to cool before slicing and serving.
