Thyme and Sundried Tomato Bread. A lovely bread recipe, great to have on it's own or with a salad, cold cuts, or soup!

Thyme & Sun dried Tomato Bread. A lovely bread recipe, great to have on it's own or with a salad, cold cuts, or soup!

Thyme and Sun dried Tomato Bread. Oh boy! This is a winner bread recipe for sure! The flavors are simply delicious.

This lovely homemade bread gives a thin crust and a fluffy texture inside.

It's a great bread for serving alongside soup and casseroles, such as our easy Poor man's Stew, or simply sliced with a spread of butter, cream cheese or some pickles or chutneys. Use our sundried tomato bread to make up some delicious Open faced Sandwiches for a lunch or party. So delicious!

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Carina tells me she has adapted this recipe from one of her favorite cookbooks and has made some really good instructions and tips for us for how we can have this perfectly tasty and wonderful bread!

So let's get straight to the recipe and see how to make Carina's Thyme and Sun Dried Tomato Bread. Please enjoy!


Recipe by Baking Bible - Parragon Books UK and adapted by Carina Duclos

Prep Time

2 1/2 hrs (includes rise time)

Cook Time

40 minutes (approximate)

Yield

2 loaves

Ingredients

3 1/2 cups flour
1 tsp salt
3 tsp active dry yeast
1 tsp brown sugar
1 tbsp thyme ( chopped fresh or dry) .
Scant 1 cup lukewarm water.

What I do is use 1 cup and then while mixing I add just little tsp of water until all comes nicely together


4 Tbsp olive oil - Use Olive oil as the flavor is great!
1 1/2 cups sun-dried tomatoes

Instructions

1. In the stand mixer bowl, stir flour and salt together and stir in the yeast, the sugar, sun-dried tomatoes, and thyme.

Pour the water and the olive oil and mix at low speed with the dough hook until the dough becomes elastic and smooth (5 to 10 minutes).

While doing this is I add a small tsp of water until it all comes together.

Please note: you do not need to make the yeast in water first, just add everything to the bowl as in Step 1

2. Brush a bowl with oil and transfer the dough to the oiled bowl. Cover and let it rise for about an hour and half. Dough should doubled in volume.

3. When doubled, punch dough down to deflate it and divide in two and shape them in a round or oval shape ( really the shape is up to you).

I like round and that is what I did. Place the balls on a cookie sheet with parchment paper, cover them with a towel and let them rest again for about 45 minutes to one hour.

4. Preheat the oven to 400 F.

5. If desired brush the loafs with egg wash (beaten egg yolk and water).

6. Bake then for about 40 minutes.

Thyme & Sun dried Tomato Bread. A lovely bread recipe, great to have on it's own or with a salad, cold cuts, or soup!

Carina's Top Tips:

  • Loaves should sound hollow when tapped on the bottom with your knuckles.
  • You can add one cup of cut olives to the mix while adding the water and the oil.
  • Cut a slice when it is still warm, spread some butter and mmmm mmmm mmmm

Here's a great video if you would like to see how to knead bread by hand

Recipe Card

Thyme & Sun dried Tomato Bread. A lovely bread recipe, great to have on it's own or with a salad, cold cuts, or soup!

Thyme and Sundried Tomato Bread

Yield: 2 Loaves
Prep Time: 2 hours 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours 10 minutes

Thyme and Sundried Tomato Bread. A lovely bread recipe, great to have on its own or with a salad, cold cuts, or soup. Make sandwiches, use with dips, chutneys, the possibilities are endless! or Simply serve sliced with a spread of butter. Yummy!

Ingredients

  • 3 1/2 cups flour
  • 1 tsp salt
  • 3 tsp active dry yeast
  • 1 tsp brown sugar
  • 1 tbsp thyme ., chopped fresh or dry
  • cup Scant 1 lukewarm water. What I do is use 1 cup and then while mixing I add just little tsp of water until all comes nicely together
  • 4 Tbsp olive oil - Use Olive oil as the flavour is great!
  • 1 1/2 cups sun dried tomatoes

Instructions

  1. In the stand mixer bowl, stir flour and salt together and stir in the yeast, the sugar, sun dried tomatoes and thyme. Pour the water and the olive oil and mix at low speed with the dough hook until dough becomes elastic and smooth (5 to 10 minutes). While doing this is I add a small tsp of water until it all comes together.

**** Please note: you do not need to make the yeast in water first, just add everything to the bowl as in Step 1.

  1. Brush a bowl with oil and transfer the dough to the oiled bowl. Cover and let it rise for about an hour and half. Dough should doubled in volume.
  2. When doubled, punch dough down to deflate it and divide in two and shape them in a round or oval shape ( really the shape is up to you). I like round and that is what I did. Place the balls on a cookie sheet with parchment paper, cover them with a towel and let them rest again for about 45 minutes to one hour.
  3. Preheat the oven to 400 F.
  4. If desired brush the loafs with egg wash (beaten egg yolk and water).
  5. Bake then for about 40 minutes.
Nutrition Information:
Yield: 20 Serving Size: 1 Slice
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 122mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g

Nutrition information isn’t always accurate

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