Tomato and onion bread

We wanted some tasty rolls for our Bank Holiday weekend picnic, to accompany a rather fine piece of Martin Moyden's Caer Caradoc and this was a great excuse to get out the savarin tin and make an attractive bread ring, to add visual interest, as well as taste, to my new bread recipe.
Of course, you could also bake these on a griddle plate, but this gave them a lovely crust.

10 sun dried tomatoes, soaked in boiling water for 30 minutes

1 onion, finely chopped

1 Tblsp rapeseed oil - as usual I used Bennett and Dunn

1 Tblsp chopped fresh marjoram, I picked mine straight from the garden, but if you haven't got any use 1 teaspoon of dried oregano

1 tsp salt - don't overdo it, dried tomatoes are often salted.

1lb white bread flour

While the tomatoes are soaking, gently fry onions in oil until golden. An 8" frying pan is ideal. Set aside.

Remove the tomatoes from the water and chop them into small pieces

Make the tomato soaking water up to 10 fl oz

Place all ingredients into a food processor, fitted with a dough blade and mix for 30 seconds.

Alternatively mix all the ingredients in a large mixing bowl, turn out and knead for 5 minutes.

Make sure the dough is covered and leave to prove until doubled in size. Either cover the top of the processor with the pusher or a piece of clingfilm. Use cling film or a damp tea towel to cover your mixing bowl.
  

Divide the risen dough into 12 equal pieces and roll into balls.

Lightly oil a large savarin tin and arrange the dough balls in a circle., cover with cling film or a damp tea towel and leave in a draught free place until doubled in size again.

Meanwhile heat the oven to 220ºC

Bake for approximately 20 minutes.  Serve with butter and cheese.

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