Bread with Dried Tomatoes
Ingredients
- 20 g fresh yeast (or 1 heaping teaspoon dried instant)
- 1 teaspoon sugar
- 400 g wheat flour
- 1 teaspoon salt
- 6 pieces of dried tomatoes in oil
- 350 g mineral water, still
Preparation
- Dissolve yeast in 3 tablespoons of water with added sugar. Sift flour into a large bowl, add salt, chopped dried tomatoes and yeast, mix everything with a spoon. Then pour in mineral water and mix with a spoon (the dough will be loose). Cover and set aside to rise for 2 hours.
- Mix the risen dough with a spoon to deflate it again. Place an oven-safe pot (without a lid) of about 20-24 cm diameter in the middle of the oven. Set the oven to maximum temperature (about 245 degrees C) and preheat it together with the pot.
- When the oven (and pot!) are already very hot, carefully pour the dough from the bowl into the pot, picking it out with a spoon. Put it back in the oven and bake without a lid for 5 minutes, then cover the pot with a lid and bake for 25 minutes.
- After that time, remove the lid and bake the bread for another 20 minutes (roughly halfway through this time you can place a piece of aluminum foil on the bread so the top doesn't start to burn).
- Remove from the oven and after 10 minutes place it on a rack to cool.
Tips
A similar bread can be made without additions or replace dried tomatoes with chopped and sautéed bacon or a mixture of different types of cheese, or even walnuts or raisins.