Feta and Sun-dried Tomatoes bread

I love eating sun-dried tomatoes especially if they are the 97% fat free kind. When I first saw this recipe, I was thinking of baking this bread with my favourite lower-fat version of sun-dried tomatoes.

As the recipe uses sun-dried tomatoes with oil, I was afraid that the acidity of the 97% fat free kind will kill or slow down the yeast activity while proving the bread dough. And, so I had decided to add the tomatoes after the bread's first prove. I'm happy that my idea works well and eating bread is less guilty and very delightful.

 

Here's the recipe from the book, Bread Machine Easy by Sara Lewis
(with my modification in blue)

200ml water
150g feta cheese, crumbled into small pieces
2 tbsp olive oil
1 tsp salt
400g bread flour
1 tsp caster sugar
1 1/4 tsp dried yeast
50g sun dried tomatoes in oil, drained and roughly chopped
50g rocket leaves, roughly chopped
(replaced by extra sun-dried tomatoes in the same amount; total amount of tomatoes added is 100g)

1. Fit the kneader blade into the bread pan. Add water, feta, oil and salt first. Then, add in the flour. Make a slight dip in the center and add the sugar and yeast.

2. Insert the pan into the bread machine. Shut the lid and set to a 750g loaf on basic white setting with light crust setting. Press start.

3. When machine beeps, gradually add the tomatoes and rocket.

4. At the end of the program, life the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out onto a wire rack and leave it to cool. Serve.

Note: Using 2/3 of the recipe, I've made this loaf with a 10 cm x 20 cm loaf pan. The ingredients were added into a bread machine as according to step 1 and "dough" setting was used to mix and prove the bread dough. After its first prove, I mixed in the chopped sun-dried tomatoes into the bread dough and shaped it into a loaf for a second proving of 40 min in a loaf pan. The loaf was brushed with extra olive oil and was baked at 180°C fan forced for 25-30 min.

Happy Baking
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