Tomato and Smoked Cheese Bread

Tomato and Smoked Cheese Bread


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The dough is mixed and kneaded in the bread machine and the loaf is cooked in the oven. This tomato-cheesey bread goes really well with soup but is also fine, hot or cold, at any time.


Serves: 1 

  • 300g white bread flour (divided)
  • 150g plain flour (divided)
  • 170ml water
  • 50ml milk
  • 50g smoked cheese, grated
  • 70g strong white cheddar cheese, grated (divided)
  • 1 tsp salt
  • 1 1/2 teaspoon yeast
  • 100g sun-dried tomatoes
  • 1 1/2 tablespoons (30ml) oil from the sun dried tomatoes

Preparation:15min  ›  Cook:20min  ›  Extra time:35min  ›  Ready in:1hour10min 

  1. Place water and milk into bread machine, add the salt and half the flour, then add the tomatoes, smoked cheese, oil and 25g of the cheddar then add the yeast.
  2. Place the ingredients into the bread maker on the dough setting and press Start - this should take around 1.5 hours.
  3. When the dough setting is finished put the loaf into an oiled loaf tin and leave to prove (rise) until doubled in size, approx 45 minutes to 1 hour.
  4. Preheat oven to 180 degrees C and cook the loaf for 20 minutes.
  5. Cover with the remaining cheese and replace back into the oven for a further 5 mins or until cheese has melted.

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