| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 60 minutes |
| Servings |
loaf
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Ingredients
- 500 gr Strong white bread flour
- 2 tsp Dried yeast (or 23 gr fresh yeast)
- 1 tsp Sugar
- 250 ml Tepid water
- 125 gr Cream cheese with Italian herbs
- 1 tsp Salt
- 1 Egg
- 30 gr Pine nuts
- 4 Sundried tomatoes
Ingredients
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|
Instructions
- Mix flour, yeast, sugar and water in a bowl and let yeast activate for about 10 minutes.
- Add all other ingredients and mix in electric mixer for 5 minutes on high setting and a further 4 minutes on medium setting. Make sure the pine nuts and the sundried tomatoes are cut into fine pieces. Let the dough rise for about 30 minutes.
- Fill dough into a bread loaf pan and let sit for another 30 minutes.
- Preheat oven to 180C.
- Bake for 50 to 60 minutes. Bread should sound hollow when tapped on the bottom.
- Let the loaf cool down for 40 minutes before cutting.
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