Sundried Tomato Cheddar Loaf

Sundried Tomato Cheddar Loaf always wins over the crowd in my kitchen The scent of baking bread mixed with sharp cheddar and herby tomatoes starts drawing my family to the oven well before it is done If you have never tried bread baking at home before this is a fantastic recipe to help you fall in love with homemade loaves that taste like something straight from a cozy bakery

My first batch disappeared so quickly that now I bake two at a time My kids beg for it alongside soup or toasted for breakfast and the leftovers make amazing sandwiches

Ingredients

• Strong white flour: gives structure for a chewier bread Look for unbleached flour with a high protein content
• Yeast: helps the dough rise fluffy sachets make it simple for beginners
• Sea salt: balances the sweetness and heightens all the flavors Choose fine sea salt for even mixing
• Sundried tomato paste: infuses a deep savory flavor Use a quality brand with real tomatoes not just oil
• Cheddar in cubes: means you get gooey cheese pockets in every bite Sharp cheddar adds more flavor and resists melting out
• Fresh thyme: brings a fresh herby twist Choose sprigs with bright green leaves for best flavor
• Olive oil: keeps the loaf tender and moist go for extra virgin for that olivey depth
• Sugar: just a bit helps the yeast liven up and gives a tender crumb
• Cold water: keeps the dough from rising too quickly Too warm and the cheese can disappear in the mix

Instructions

Measure the Liquids:

Combine your water and olive oil in a measuring jug Make sure the water is cold to prevent over proofing too soon

Mix the Dry Ingredients:

In a large mixing bowl add your flour yeast sugar and sea salt Give them a good stir with a spoon to make sure everything is distributed and the yeast stays happy

Form the Dough:

Create a well in the center of your dry mix Pour in your oil and water mixture Now gently stir with a spoon starting in the center and slowly gathering in more flour from the sides Stop when the dough looks thick and comes together almost like soft porridge

Knead the Dough:

At this stage shift to using your hands Work the dough together kneading until it feels smooth and firm You want it elastic and unified not sticky but still a little soft to touch

First Rise:

Lightly sprinkle flour over your dough and cover the bowl snugly with clingfilm Set it somewhere warm and draft free Wait about thirty to forty minutes The dough needs to double in size

Shape and Flavor:

Once risen push down the dough to release air Add your sundried tomato paste diced cheddar and fresh thyme Work these in gently so the cheese stays in chunks and tomato swirl through

Second Rise:

Transfer your dough to a lined loaf tin Cover with clingfilm again and let it rise until just above the rim This second proof makes the bread lighter

Bake:

Remove the clingfilm and pop the tin into the oven Bake at gas mark four for twenty five to thirty five minutes After baking turn the loaf out and tap the bottom It should sound hollow when cooked through

I get genuinely excited every time I reach for that first slice after baking My youngest loves helping press in the cheddar cubes and always sneaks a few while I am not looking Bread moments like those are the ones you remember

Storage and Leftover Tips

This bread keeps well for two or three days wrapped tightly at room temperature If you want it to last longer slice it and freeze Lay slices between sheets of wax paper so it is easy to grab one at a time

Easy Ingredient Swaps

Change the cheese to your favorites Jarlsberg or aged gouda work really well If you cannot find sundried tomato paste just blend oil packed sundried tomatoes and use the paste

Perfect Ways to Serve This

It is unbeatable with soup but also works topped with soft butter and a dash of cracked pepper For a lunchbox sandwich style cut extra thick slices and layer with ham or fresh spinach

I can promise after just one try this Sundried Tomato Cheddar Loaf turns into a must bake in your own kitchen

Recipe Q&A

→ Can I use regular flour instead of strong white flour?

Strong white flour is recommended for structure, but bread flour can be swapped for a similar texture.

→ How do I know when the loaf is baked through?

Tap the base of the cooled loaf; a hollow sound means it's fully cooked and ready to enjoy.

→ Can I replace cheddar with a different cheese?

Other semi-hard cheeses like gouda or gruyere work well for a different flavor profile.

→ How should I store the loaf to keep it fresh?

Wrap in a clean cloth at room temperature for up to two days, or freeze sliced for longer storage.

→ What pairs well with this loaf?

The loaf complements soups, salads, or can be enjoyed with olive oil or garlic butter spreads.