Sundried Tomato Cheddar Loaf (Printable Format)

Soft loaf featuring sundried tomatoes, cheddar cubes, and fresh thyme with a golden crust.

# Needed Ingredients:

→ Dough

01 - 6 cups strong white flour
02 - 2 packets instant dry yeast (1/4 oz each)
03 - 1.5 tablespoons granulated sugar
04 - 1 teaspoon fine sea salt
05 - 1.7 cups cold water
06 - 1/4 cup olive oil

→ Flavorings & Add-ins

07 - 2 tablespoons sundried tomato paste
08 - 1.5 tablespoons fresh thyme leaves, chopped
09 - 4.25 ounces cheddar cheese, cut into small dice

# Preparation Steps:

01 - In a large measuring jug, combine cold water and olive oil.
02 - In a large mixing bowl, blend the flour, yeast, sugar, and sea salt together using a spoon until evenly incorporated.
03 - Form a well in the center of the dry mixture. Pour the combined liquids into the well and gradually draw the flour mixture in from the sides, stirring with a spoon until the dough develops a thick, porridge-like consistency.
04 - Switch to using your hand and knead until the dough is smooth and firm, with no dry spots remaining.
05 - Lightly dust the dough surface with flour, cover the bowl snugly with plastic wrap, and allow to proof for 30 to 40 minutes or until doubled in volume.
06 - Meanwhile, preheat the oven to 350°F (Gas Mark 4).
07 - Punch down the dough to release air. Spread the dough slightly and fold in the sundried tomato paste, diced cheddar, and chopped thyme. Mix thoroughly to distribute ingredients evenly.
08 - Transfer the dough to a loaf tin lined with parchment. Cover again with plastic wrap and allow to rise until the dough reaches the top of the tin.
09 - Remove plastic wrap and bake in the preheated oven for 25 to 35 minutes or until the loaf is golden and cooked through. Test doneness by removing the loaf from the tin and tapping the base—it should sound hollow.
10 - Allow the loaf to cool on a wire rack before slicing.

# Supplementary Details:

01 - Ensure the dough is fully kneaded for optimal structure and rise. For the best flavor, let the loaf cool completely before slicing.

Go Back