Redfyre Cookers This page features recipes suitable for cooking on a Redfyre Range cooker

Sun Dried Tomato Garland Bread

• 
• Ingredients
• • 225g (8oz) strong white bread flour
  • ½tsp salt
  • 1 sachet easy blend yeast
  • 100g (3½ oz) butter, melted
  • 3 tbsps milk, warm
  • 2 eggs
  • Small can sun dried tomatoes, drained and chopped (save some of the oil)
  • 5-10 sprigs of basil, roughly shredded
  • Black pepper
  • Milk to glaze

Method

Central Heating & Freestanding Models: Set the oven thermostat to 200°C

1. Lightly grease a baking tray and dust lightly with flour
2. Sieve the flour and salt into a large bowl, add the yeast, butter, milk and eggs and mix together to form a soft dough
3. Knead on a floured surface for 5 minutes
4. Place the dough in a greased bowl, tossing around to make sure the surface is covered with the melted butter
5. Cover with greased cling film and leave to rise for 1 hour or until the dough has doubled in size
6. Turn out onto a floured surface and knead (knock back) for 5 minutes and roll out to a rectangle
7. Brush with a little oil from the drained tomatoes and spread the chopped tomatoes over the surface, season with the black pepper and scatter basil leaves on top
8. Starting with the long end, roll up the rectangle into a cylinder, keeping the cylinder even from the middle to the end
9. Running the length of the cylinder, pinch the seam firmly together
10. Do not seal the ends
11. Transfer the cylinder, seam side down onto a baking tray
12. Curve the cylinder into a circle overlapping and sealing the ends together. With a sharp knife, make a series of deep cuts around the ring, about 5cm (2") apart
13. Pull the slices apart slightly and twist them over to lie flat
14. Cover with a dry cloth and leave to rise for 30-45 minutes
15. Glaze with a little milk and bake on shelf position 3 of the top or roasting oven for 30-35 minutes or until brown