115g drained sun dried tomatoes
in oil, chopped, plus 15ml oil from the jar
25g freshly grated Parmesan
cheese
30ml red pesto
2.5ml coarse sea salt
Method:
Lightly oil a
baking sheet. Put the whole meal flour in a mixing
bowl. Sift in the white flour, salt and pepper. Add
the yeast and sugar. Make a well in the centre and
add the water, the sun-dried tomatoes, oil, Parmesan
and pesto. Gradually incorporate the flour and mix
to a soft dough, adding a little extra water if
necessary.
Turn the
dough onto a floured surface and knead for 5
minutes until smooth and elastic. Shape into 333cm/13in long sausages.
Dampen the ends
of the three sausages. Press them together at one
end, plait them loosely, then press them together at
the other end. Place on the baking sheet, cover and
leave in a warm place until doubled in size. Preheat
the oven to 220'C/425'F/Gas 7.
Sprinkle the
plait with coarse sea salt. Bake for 10 minutes,
then lower the oven temperature to 200'C/400'F/Gas
6 and bake for a further 15-20 minutes, or until the
loaf sounds hollow when tapped underneath. Cool on a
wire rack.
Low Fat Desserts
Recipes - Sun-dried Tomato Plait Recipe
