For the love of bread - sundried tomato and fennel dead loaf

Those that know me or read this blog will know that I have a real passion for good bread (http://stiggyw.tumblr.com/post/134487670927/the-importance-of-a-good-crust-being-married-to-a), it is a real pleasure to make and to eat. This recipe is one of my favorites by far, rich in sun-dried tomato off set by the aniseed of the toasted fennel seeds the flavour combination is just amazing in a bread.

300g strong white flour

8g dried easy bake yeast

2g salt

210g water

10g fennel seed

1tblsp sun-dried tomato paste

Before you start you will need to toast the fennel seeds in a dry pan for a couple of minutes, this will really boost the flavour. Combine all the ingredients in a mixer and kneed for 10 minutes to activate the gluten in the flour, roll into a ball and allow to prove in a an oiled bowl for 1 hour and 15 minutes. Knock back your dough and and shape give it a quick kneed in some flour, give it and extra coating of flour and leave it for a second prove in a proving basket, this will ensure a good shape and give it an attractive pattern on top. The second prove should last for about 1 hour and 15 minutes or until the dough has doubled in size. Turn out the bread onto a well floured sheet of baking paper and bake in a pre-heated oven at 210c for 35 minutes, when the bread goes in through an espresso cup of water in the bottom of the oven as the steam will help a good crust form on the bread.