Sun Dried Tomato & Fennel Bread

By MJH

Ingredients

• 350 g/12oz Self Raising Flour
• 1 Tablespoon Fennel Seeds (crushed)
• 1 Teaspoon Sugar
• 300 ml/1/2pt. Milk
• 1 Tablespoon Sunflower Oil
• 1 Tablespoon Tomato Puree
• 50 g/2oz Sundried Tomatoes (drained, dried & chopped)

Details

Adapted from bing.com

Preparation

Step 1

1.Pre heat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
2.Put the flour, seeds and sugar into a mixing bowl and mix well together.
3.In a jug, measure out the milk. Add in the oil, puree and sundries tomatoes. Stir well to combine.
4.Add the liquid to the dry ingredients and mix well. Transfer to the prepared tin.
5.Smooth the top of the dough with the back of a spoon dipped in water. Make a cut down the centre of the dough,
6.Bake for 40 to 45 minutes until risen and when base is tapped has a hollow sound!

Note: Delicious with butter and served with soup.