An easy, classic Italian bread recipe to try - whether you're an experienced or beginner baker.
Leave out the sundried tomatoes and basil and add in other herbs or chopped roasted vegetables.
Per 100g: Energy 392 kcal, Energy 1654 kJ, Protein 10g, Carbohydrate 63g, Sugars 1.3g, Fat 13g, Saturates 1.8g, Fibre 2.6g, Salt 1.1g
Per slice: Energy 92 kcal, Energy 390 kJ, Protein 2.4g, Carbohydrate 15g, Sugars <0.5g, Fat 3.1g, Saturates 0.4g, Fibre 0.6g, Salt 0.25g
This recipe is provided by Any Body Can Cook, who encourage children and families to make healthy choices by developing a passion for cooking in workshops across the South West of England.
Copyright © Catherine Maxwell 2015
All rights reserved
Appetizer, Italian, Makes one loaf
Calories per serving: 92 (approx)
Preparation time:90 minutes
Cooking time:20 minutes
Cooking method: Baking
- 175g strong white bread flour
- ½ tsp salt
- ½ sachet easy blend yeast
- 2 sundried tomatoes, chopped.
- 4 fresh basil leaves
- 100 ml warm water
- 2 tsp oil (olive)
- Preheat oven 200C (Gas 6). Sift the flour and salt into a bowl.
- Add the yeast, sundried tomatoes and half the basil. Gradually add 1½ tsp oil and the water to make a pliable dough.
- Knead until smooth. Shape into a round and place on a greased baking tray.
- Leave to prove until doubled in size.
- Press finger into top of round to make indents and add remaining basil. Drizzle with oil. Bake 15-20 minutes until golden.