Low Fat Desserts Recipes - Sun-dried Tomato Plait

Ingredients

• 225g whole meal flour

• 225g strong white flour

• 5ml salt

• 1.5ml black pepper

• 10ml easy blend dried yeast

• pinch of sugar

• 300ml hand hot water

• 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

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Method:

1. 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.

2. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Shape into 333cm/13in long sausages.

3. 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.

4. 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.