Tomato and mozzarella bread
Ingredients
- 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
Instructions
- Drain the sundried tomatoes.
- Preheat the oven to 150 ˚C. Grease a cake tin and dust it with flour. Tip out any excess flour.
- Beat together in a bowl the eggs, olive oil and milk.
- Add the yeast and flour and mix until smooth and lump free.
- Dice the mozzarella and pat dry. Chop the sundried tomatoes and basil.
- Add to the dough the diced mozzarella, the sundried tomatoes and basil.
- Season with a pinch of salt and pepper.
- Pour the dough in the prepared tin. Bake for 45 min or until done and golden.
- 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.
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.