Hello! It’s been a while. I’ve completely neglected this blog lately. The truth is, I haven’t spent very much time in the kitchen at all. It’s hard creating recipes when more often than not the smell of cooking makes you retch and meal planning pretty much goes out the window when you don’t have a clue what you are going to fancy eating from one day to the next.
Baby T is due 5th November and we couldn’t be happier!
So now you know the reason why I’ve been a really bad blogger over the past couple of months. I’m feeling much better now (frantically searches for some wood to touch!!) but I had a lot of nausea in the first 10 weeks…some days the nausea was so severe I couldn’t lift my head off my pillow. I’ve had some very random cravings which included proper sausage rolls from a local butchers, Tyrells salt and vinegar crisps, granny smith apples spread with peanut butter and ginger nuts. I think I’ve eaten my body weight in ginger nuts. So no really weird cravings so far. I’m almost 15 weeks now and the sickness seems to have faded. Needless to say I don’t miss it at all! Apart from that I’m absolutely loving being pregnant again. It’s been a long time since I went through this (my boys are 13 and almost 12) and I just can’t wait to meet our new addition to our family. Exciting times ☺
So how would you like a new recipe? I think it’s long overdue! Today I’m sharing one of my favourite bread recipes with you – sun dried tomato and rosemary bread. The smell of this bread baking is absolutely divine and never fails to make me feel ravenous.
This bread is amazing with chorizo slices and melted mozzarella – best sandwich ever!
Sun dried tomato and rosemary bread
500 g strong white bread flour
7 g sachet fast-action dried yeast
250ml warm water
2 tbsp olive oil
2 tsp clear honey
80g sun dried or sun blush tomatoes, roughly chopped
1 tbsp fresh rosemary, finely chopped
Place the flour, yeast and salt in a large bowl, keeping the yeast and salt at opposite ends of the bowl. Mix together and make a well in the centre. Pour in the warm water, oil and honey and mix until the mixture forms a dough. If there are dry crumbs at the bottom of the bowl, add a little more warm water.
Knead for 10 minutes by hand or 5 minutes in a mixer, or until the dough is smooth and elastic.
Shape into a ball, place in a large, lightly oiled bowl and cover with clingfilm. Leave in a warm place to prove for 1 hour or until doubled in size.
Knead the dough on a lightly floured surface for another minute to deflate any air bubbles. Flatten the dough out into a rough rectangle and add the drained tomatoes and chopped rosemary, gently kneading to incorporate.
Shape into a round loaf and transfer to a baking tray lightly dusted with flour. Cover with oiled clingfilm and leave to prove for a further hour or until the dough has doubled in size.
About 20 minutes before baking, preheat the oven to 200°C/400F/gas Mark 6.
Dust the risen loaf lightly with flour and make a couple of slashes across the top, if you like.
Bake for about 30 minutes until golden brown and the underside sounds hollow when tapped underneath.
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