Tomato and mozzarella bread

Tomato and mozzarella bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 4 eggs
  • 250 gr sundried tomatoes
  • 100 gr milk
  • 120 gr olive oil
  • 200 gr white flour
  • 4 gr salt
  • 7 gr dried yeast
  • 250 gr mozzarella
  • 1 bunch basil
  1. Drain the sundried tomatoes.
  2. Preheat the oven to 150 ˚C. Grease a cake tin and dust it with flour. Tip out any excess flour.
  3. Beat together in a bowl the eggs, olive oil and milk.
  4. Add the yeast and flour and mix until smooth and lump free.
  5. Dice the mozzarella and pat dry. Chop the sundried tomatoes and basil.
  6. Add to the dough the diced mozzarella, the sundried tomatoes and basil.
  7. Season with a pinch of salt and pepper.
  8. Pour the dough in the prepared tin. Bake for 45 min or until done and golden.
  9. Leave to cool for 15 min before removing the bread from the tin. Allow to cool on a wire rack. Serve lukewarm.
Stuff to know
This quantity will make 1 loaf of about 10 slices.
The bread is done when a skewer inserted in the centre comes out clean.
Add chopped olives or capers to the dough. Reduce the salt in that case.