Italian Tomato Bread

Sift the flour into a bowl and make a well in the middle. Warm the milk lukewarm in a saucepan and stir the yeast in it, pour this into the well and dust with a little flour from the edge. Cover the bowl with a cloth and place in a warm, draft-free place.

Remove the sun-dried tomatoes from the oil and place on a sieve to drain. Measure out 75 ml of the oil and add an additional 75 ml of olive oil and stir with the egg. Add this to the dough as well as the salt and sugar, knead everything together, shape into a ball and cover again with a cloth in a bowl and let rise until the dough has about twice the volume.

In the meantime, cut the tomatoes very small and set aside. Then cut the onions into small pieces and sweat in the pan in olive oil over a mild heat until translucent, leave to cool. Chop the thyme.

Flour the work surface and take the dough out of the bowl and work in the tomatoes, onions and thyme, knead everything well and put back in the bowl and cover.

Now dust a proofing basket with flour. Take the dough out of the bowl, shape into a loaf and place in the proofing basket.

I baked the bread in a glass pan with a lid, the diameter of the bottom is 19 cm and the top 24 cm. I put the empty glass pan with lid in the oven about 20 minutes before baking and set the temperature to 200 degrees top and bottom heat. Before that I cut parchment paper to lay out the shape, on the sides more to touch.

Lay out the parchment paper and place the loaf of bread from the basket on top so that the pattern from the basket is on top. Now open the oven, remove the glass lid and put the bread with baking paper in it and put the lid back on. Bake for 40 minutes. Remove the lid about 15 minutes before the end of the baking time to create a nice crust.

Place the glass container with bread on a wooden board and let it rest for 10 minutes. Then remove the bread and let it cool on a rack.