• Prep time: 1 hour 15 mins
  • Cooking time: 20mins

Ingredients you will need

  • 3 x 7g (¼oz) sachets dried yeast
  • 30g (1oz) sugar
  • 625ml (21floz) tepid water
  • 1kg (2lb 4oz) strong bread flour
  • 10g (¼oz) salt
  • Extra flour for dusting
  • 100g (3½oz) sun-blush tomatoes, chopped

Method

Dissolve the yeast and sugar in half the tepid water.

Pile the flour and salt in a large bowl. Make a well in the centre and pour in all the yeast mixture. Mix together slowly in a circular movement mixing a little more of the flour each time, until all the yeast mixture is soaked up. Add the remaining tepid water into the centre and gradually incorporate all the flour to make moist dough.

Knead the dough on a floured surface for at least 5 minutes.

Shape the dough into a roundish loaf and place in a greased bowl. Cover with a damp cloth and leave it to prove in a warm area for about 40 minutes or until it has doubled in size.

Preheat the oven to 180°C/350°F/gas 4.

Remove the dough from the bowl and fold the tomatoes into the dough and shape into rolls. Leave to prove again for about 20 minutes.

The rolls can either be cooked in greased tins or on a greased baking sheet. Bake for around 20 minutes until golden and crisp. Cooked bread will sound hollow if you knock the bottom of the rolls.

Serve with low-fat cream cheese.

* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.