Happy new year! Hope you’ve had a lovely weekend?
I spent most of mine mooching around in bed, having myself a bit of a pity party, ha. I’m suffering from a case of the January blues. It’s not normally this bad. Usually, the first day or two back from the holidays are a bit of a struggle and then I get back into the swing of things, but it’s been a little tougher this year. I feel as though I need at least another week of hiding under my duvet with a couple of tubs of ice cream before I’m ready to face the world, but, alas…
Anyway, on to today’s post. It feels like it’s been ages since I last shared a recipe with you guys. Um. I just checked. Oops. It’s been a lot longer than I thought – the last one was in September!?!
But I have big plans this year, plans to fall back in love with cooking, because lately I’ve not been doing much of it, and plans to share plenty of exciting new recipes. The first of which is this beauty:
Sundried tomato, cheddar and thyme bread.
Let’s talk about this loaf of deliciousness.
^ Seriously though, look at that crispy cheese. SO FREAKING GOOD.
Nothing compares to a fresh, homemade loaf of bread, straight out of the oven, the mouth-watering aromas wafting through your home and luring anyone around to the kitchen… And it’s just that little bit more special when it’s laced with fresh herbs, cheese and sundried tomatoes.
Yes, it takes a little bit of time, but it’s really not complicated.
It really is the thing of dreams.
Someone pass me the butter already. Please don’t ruin it with that plasticky margarine stuff. This deserves the good stuff. Real butter.
Believe me when I say, it took a lot of self-restraint to actually photograph this. Especially once I’d sliced it!
^ In hindsight, I should have mixed in the ingredients a little more thoroughly to get a better distribution.
Make this soon guys.
It’s too good not to!
- 750g strong white flour
- 2 sachets of yeast
- 1.5 tbsp sugar
- 1 tsp sea salt
- 400ml cold water
- 65ml olive oil
- 2 tbsp sundried tomato paste
- 1.5 tbsp fresh thyme
- 120g cheddar, diced into cubes
- Measure out the water and olive oil in a measuring jug.
- Add the flour, yeast, sugar and salt to a large bowl and mix to combine.
- Create a well in the centre, pushing the flour mix to the edges.
- Pour the liquids into the well and using a spoon, stir to combine with the flour, gradually adding more from the sides until it’s thick and gloopy – almost a porridge type consistency.
- Put the spoon aside and get involved with your hand, pulling it all together and kneading until you have a smooth, firm dough.
- Sprinkle a little flour and cover with clingfilm and put aside for 30-40 mins or until the dough has doubled in size.
- Meanwhile, preheat the oven to gas mark 4.
- Knock back the dough, and push out all the air (30seconds) before adding in the sundried tomato paste, cheese and thyme.
- Mix well and place the dough into the loaf tin and then cover with cclingfilmfor a second rise.
- When it reaches the top of the tin, remove the clingfilm and bake for 25 to 35 mins until cooked through. You can check this by taking the bread out of the tin and knocking the bottom – it should sound hollow.