This recipe uses a base of sun-dried tomato bread, filled with swirls of dairy free pesto, cheese and salami.

I’m relatively new to the world of bread making. I have always concentrated more on my love of all things sweet. However, with my daughter having a dairy and soya allergy buying bread has become increasingly more difficult. If it doesn’t contain milk, it often contains soya flour which is used to bring production costs down. As with everything else allergy wise, best to just start making it yourself.

Its taken lots of practice to get my bread making skills up to scratch so my best piece of advice would be not to get too disheartened if things don’t go perfectly on your first attempt. This is my first bread recipe that I have developed myself through trial and error so hopefully it works just as successfully for you. If making the swirls seems like a big jump in at the deep end, have a go at just making the sun-dried tomato bread on its own first as a roll or loaf. You can always add in the filling stage later when you feel more confident.

For any of my more confident bread making followers, I’d love to know what you think.

 

Ingredients:

For the dough:

250g Strong White Bread Flour

7g dried Yeast

1tsp Salt

110mls of warm water

50g Sun-dried tomatoes

1tbsp Oil (I used the oil the sun-dried tomatoes were in as it has lots of added flavour)

2tsp Tomato Puree

 

For the filling:

1 tbsp of dairy free pesto (you can alter this amount to personal taste)

A good handful of dairy free grated cheese

6-7 thin slices of Italian meat e.g. salami (cut into small pieces)

 

Method:

Put the flour, salt and yeast in a bowl

Add the water, oil and tomato puree, then add the sun-dried tomatoes and bring together into a ball.

Knead the dough for 10-15 mins by hand or about 4-5 mins in a mixer, using a dough hook, until you have a nice smooth dough.

Leave to proof in a warm place until doubled in size.

Knock it back by taking it out of the bowl and knocking the excess air out, then leave to proof to double size again.

Gently work the dough into a square shape. Don’t use a rolling pin, just gently tease it with your hands till you get a good shape.

If you just want to make the sun-dried tomato bread, put it in a loaf tin at this stage and do one last proof before putting in the oven.

Cover the dough in the pesto, grated cheese and salami.

Roll the dough into a long sausage shape, so you have a good swirl of dough and filling.

Cut the sausage shape into pieces approx. 1.5 inches long

Place the pieces on their end in a round 8 inch baking tin.

Put in a warm place for one last proof. This should take about 25-30 mins, or doubled in size.

Bake in the oven at 200°C for 35 mins

Remove the bread from the oven. You will know it’s fully cooked if you tap it on the bottom and hear a hollow sound.

Allow to cool on a baking tray and serve straight away, or eat cold later on.

 

This recipe turned out to be great for picnics. Its tasty and filling while being easy to take about with no fillings falling out. Its also great served with pasta at a dinner party, or served on the side of a tasty homemade pea soup.

Have fun with this recipe and let me know what you think in the comments below.