Tomato and Rosemary Bread

(makes a 1kg/2lb loaf)

50g sundried tomatoes in oil, chopped
2 tblsp oil (from the sundried tomato jar)
1 tsp dried rosemary
320ml lukewarm water (or half milk)
200g granary or malted flour
150g plain white flour
150g white bread flour
1 tsp salt
1 1/2 tsp instant dried yeast

Method:
Place the ingredients in a breadmaker in the correct order - usually liquids, then flours, then salt and yeast. Switch to the lightest crust, regular white bread setting.

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It took me a while to get the ingredients in the correct quantities for my breadmaker; for some reason the first few times I made it, the mixture was rather too wet and the result heavy and not very well-risen, though still tasty. I tend to use half soya milk when making this; for some reason the bread is a little firmer and easier to cut than when I use all water.

Jars of sun-dried tomatoes in oil which I've found seem to contain about 150g actual tomatoes, so I use about a third of the jar each time. The rest keep well in the fridge for at least a couple of weeks, perhaps more. The tomatoes can be added right at the beginning with the other ingredients, since the initial kneading chops them a little more and distributes them well.

We find this particularly good with cheese and marmite, or egg mayonnaise. It's also extremely good lightly spread with butter or Bertolli, when still warm.

I haven't tried this without a breadmaker, but it should work in the traditional way, with mixing, kneading, rising, knocking down, re-rising in a 1kg bread pan, and baking in the oven.