- 500g strong white bread flour
- 7g sachet dried yeast
- 2 tsp salt
- 3 tablespoons olive oil
- 300ml water
- 60g sundried tomatoes
- 50g grated parmesan
- 3 sprigs rosemary
Recently, I partnered with AEG to create some delicious recipes in one of their awesome SteamBake ovens! This Sun-dried Tomato & Parmesan Loaf brings back delicious memories of when I was younger. My nan was Italian and she loved baking bread. One of my biggest regrets is to not get her bread recipe before she passed away, but I was only 12 and had no interest in baking back then!
This Italian inspired loaf brings together two classic flavours and is lovely hot from the oven with a nice layer of melting butter. What’s more, it tastes like PIZZA!! Yep. It tastes like actual pizza and it’s incredible moreish.
As well as this Sun-dried Tomato & Parmesan Loaf, I’ve also made Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake! I’ve been using my oven for about a month now but this was my first time trying out the SteamBake function. I’m pleased to report it was super easy to use. Just pour the water into the well, select the SteamBake function and let it work its magic!
Pour in ½ the water in the centre and add the oil. Mix well (using the dough hook attachment if using a stand mixer).
This time, shape your loaf in an oiled baking tray. Cover in cling film and leave to prove for another hour.
You can ready my full review of the AEG StemBake oven here.
This recipe once baked, will last in an air-tight container for 2-3 days.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!