Recipe for Cheesy Tomato Bread with Carrs Flour

Cheesy Tomato Bread

By Hand or in a Breadmaker

2 Hrs prep

Bake 30-35 mins


500g Carr’s Strong White Flour

1 tbsp Sugar

1½ tbsp Skimmed Milk Powder

1½ tsp Salt

25g Butter

1 tsp Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

40g Parmesan (grated finely),
reserving 5g for the top

40g Mozzarella (torn into small pieces)

50g Sun Dried Tomatoes in oil (chopped)

2 tbsp Fresh Basil (chopped)

320ml water


Carr’s Strong White Flour


Follow the manufacturers’ guidelines on the order of liquid/dry ingredients and set your machine to the basic/normal setting, large loaf, medium crust.

20 minutes before the end of the bake, carefully open the breadmaker and scatter 5g of the parmesan on top and carefully close.



Mix together the flour, sugar, skimmed milk powder and salt. Rub in the butter and then stir in the yeast. Next, add the Parmesan, Mozzarella, sun dried tomatoes and basil and stir well.Gradually mix in the water to make a soft dough.

Knead well on a lightly floured surface for about 10 minutes until smooth and elastic. Shape the dough and cover with a clean, damp tea towel to stop the dough drying out and leave in a warm place for about 30 minutes to rise.

When it has risen, tip the dough onto a lightly floured surface and knead well for 3 minutes.

Place in a greased 1½ / 2lb loaf tin, cover loosely with a damp tea towel and leave in a warm place for about half an hour.

Uncover and bake in a preheated oven at 230°C (Fan 210°C, Gas Mark 8) for 30-35 minutes. Remember to sprinkle the 5g of parmesan onto the top 10 minutes before the end.

Remove loaf from tin and allow to cool before slicing and enjoying with soup.


goes great with... Rich Tomato Soup

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

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