top of page

1. Preheat your oven to 30 degrees or its lowest setting. Get out two large mixing bowls - one for the dough, one for it to rise in. Grease the bowl you will use to leave the bread to rise in, as well as the underside of the cling film to go on top of it.

2. Put all your dried ingredients along with the cheese and sun-dried tomatoes, cut into small pieces, into your mixing bowl, keeping aside 1/2 a cup of flour.

3. Heat the water and yoghurt in a pan, set aside and allow it to come down to around 48 degrees (it should be warm when you put your little finger in it).

4. Pour in the yoghurt mixture to the dry ingredients and bring together the dough using a wooden spoon. Add in the remaining 1/2 cup of flour if you think the dough needs it.

5. Knead the dough for around 10 minutes until it has come together, adding more water or flour as you see fit. Once the dough is ready, transfer to your greased bowl, cover with the oiled cling film and leave to rise in the oven for around 1 hour or until doubled in size.

6. Remove from the oven, punch down the dough, whilst still in the bowl and turn out onto a wooden board. Grease a loaf tin, then stretch the dough out into a rectangle, with the long edge the same size as the long edge of the loaf tin. Roll into a sausage and place in the tin, join facing down.

7. Cover with a dishcloth and leave to rise for another 20 minutes or so, until it has puffed up. Meanwhile, set your oven to 180 degrees.

8. When the dough has risen again (you should be able to press your finger into the dough, for it to rise back up again afterwards), bake in the oven for 25-30 minutes until your kitchen smells splendid and the dough has risen well.

9. Leave to cool for 10 minutes before turning out onto a wire rack. Try not to tuck in until the loaf is fully cooled....


Sundried Tomato, Goat's Cheese & Rosemary Bread


1 cup water

1/4 cup plain yoghurt 

3 cups strong white flour 

1 1/2 tsp salt 

2 tbsp sugar 

1 tbsp chooped rosemary (or other herbs)

1/4 cup goat's cheese (or grated parmesan / other hard cheese you have lingering in the fridge) 

7g yeast 

8 sun dried tomato halves 

You can substitute the goat's cheese for any other kind of cheese really, also the herbs. If you're using dried sun dried tomatoes, make sure you soak them in boiling water first.

Sundried Tomato, Goat's Cheese & Rosemary Bread
bottom of page