Sundried Tomato & Parmesan Plait

Put the flours, salt, pepper, sugar in a mixing bowl and mix thoroughly.

Combine the yeast with the warm water, again the water should be approximately 37 degrees so as to activate the fresh yeast.

Don’t add all the water to the yeast at once as, depending on the moisture of the tomatoes, it may be moist enough; add about three-quarters of the liquid first and check the consistency as you go along before adding the remaining liquid. Mix well until combined. Whisk in the tomato purée into the mixture as well.

Add this liquid to the flour mixture together with the grated cheese and chopped sundried tomatoes.

Mix until completely combined and knead together on a lightly-floured work surface for a few minutes. Transfer to a clean bowl and cover with cling film or clean linen cloth.

Leave to rise for about an hour until doubled in volume and then knock the mixture back with your fist.

Again, on a lightly floured work surface, knead the dough lightly until it feels springy to the touch.

Divide the dough into three pieces and roll each shape into a long cylindrical shape.

Press the three ends together and tie up in a French plait (right over centre, left over centre and so on; the centre coil changes each time).

Arrange neatly on a baking tray and leave in a warm place again for about twenty minutes until the shape fills out a little.

Brush lightly with egg wash and sprinkle with a pinch of sea salt.

Bake at 190C/375F/Gas Mark 5 for about 25-30 minutes until cooked.