Sarah's Tomato and Basil Bread

This is my five year old daughters contribution to my blog! It is easy enough for a child to make or If you're new to yeast baking it will transform the humble Tesco Crusty White Bread Mix (500g) into something special. This fragrant loaf has a soft crust and is very moreish, it goes very will with my Cool Tomato Salad. My daughter enjoys baking bread especially the type that " has to grow". Suitable for ages 5 and up!

Yield 1 x 500g Loaf

Ingredients
275g Packet white bread mix (or 270g strong white flour and a 7g sachet of fast acting yeast)
1 tsp Caster sugar
½ tsp Salt
Handful fresh Basil leaves, finely chopped
2 tbsp Olive oil
2 tbsp Tomato puree
175ml warm water
25g Parmesan, finely grated

Method
Lightly grease or spray with oil a flat baking tray, set aside. Put the bread mix into a large bowl. Stir in the sugar, salt and basil.

Beat together the oil, tomato puree and warm water. Body temperature water any hotter and you'll kill the yeast. If you put the oil in first the tomato puree will just slide off your measuring spoon. Make a well in the centre and tip in the tomato mix.

Mix to form a soft dough. Sprinkle your grated Parmesan cheese on a clean, dry work surface. Knead the dough on the surface until all the cheese is incorporated and the dough is smooth and elastic (about 10 minutes). Use a light sprinkling of flour if its a bit sticky.

Shape the dough into a round and place on your prepared baking tray. Cover with oiled clingfilm and leave to rise until doubled in size.

I usually let it rise in my oven with ONLY the oven light on, any warmer and it will kill the yeast. Preheat your oven to 230 degrees C (200 degrees C FAN)/450 Degrees F/ Gas 8. Your bread will also rise sitting beside your preheating oven. When risen, slash with a knife once or twice.

Bake for 20-25 minutes or until golden. Tap the base, if it sounds hollow it's cooked, this also makes you very professional looking! Cool on a rack. Serve with my Cool Tomato Salad and a chilled glass of wine!!