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
Prep Time
2 hrs 30 mins
Cook Time
40 mins
Total Time
3 hrs 10 mins
Servings: 2 Loaves
  • 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
  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.