Sun-dried tomato bread

Mix the flour, yeast, salt and sugar together then add the water slowly until you form a dough that cleans the sides of the bowl. Remove from the bowl and knead for 10 minutes then leave in a warm place to prove for 30 minutes.

Weigh out the sun-dried tomato, garlic, herbs and pine nuts.

Knock back the dough and add in your mixture. Knead well for a further 5 minutes and then shape anyway you like. Prove for a 2nd time for half an hour.

Bake in the oven at 180 degrees for 30 minutes until brown and the bottom sounds hollow when knocked.