This easy tomato fennel bread recipe makes a decent 500g loaf and can be made with easily available materials in our kitchen. All that is required for this bread is minimum effort and a little bit of waiting for the baking….
In this recipe, I have used white flour for the bread. You can also try this with whole meal flour for the healthy variety. This tomato fennel bread makes a perfect combo with goats cheese or garlic pesto….yumm….. Now…let’s get straight into baking this bread…
Ingredients
- 350g Self Raising Flour
- 1 tbsp. Fennel Seeds (crushed)
- 1 tsp. Sugar
- 300ml Milk
- 1 tbsp. Sunflower Oil
- 1 tbsp. Tomato Puree
- 50g Sundried Tomatoes (drained, dried & chopped)
Method
- Pre heat oven to 190°C/375°F/Gas 5. Grease and line a 900g/2lb loaf tin with butter paper.
- Put the flour, seeds and sugar into a mixing bowl and mix well together.
- In a jug, measure out the milk. Add in the oil, puree and sundries tomatoes. Stir well to combine.
- Add the liquid to the dry ingredients and mix well. Transfer to the prepared tin.
- Smooth the top of the dough with the back of a spoon dipped in water. Make a cut down the centre of the dough,
- Bake for 40 to 45 minutes until risen.
- Remove the bread from the oven and allow it cool on a wire rack.
- After the bread is cooled cut the bread to slices and serve with warm soup or spreads, as desired…..
Tomato Fennel Bread
