Cornbread With Sun-Dried Tomatoes And Cheddar - cooking recipe

Ingredients

2 1/2 cups bread flour
2 tsp dried yeast
1/2 cup cornmeal
1 tsp ground turmeric
3 oz sun-dried tomatoes, drained and chopped
3 oz Cheddar cheese, grated
2 tbsp olive oil
1 medium egg
1 tbsp honey
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp chopped chives

Preparation

Put the flour, yeast, cornmeal, turmeric, tomatoes, cheese, oil, egg, honey, salt, pepper and chives in a bowl. Add enough water, about 1/2 cup, to make a dough. Mix well and leave to stand in a warm place for 1 hour.
Preheat the oven to 350\u00b0F. Turn the dough out onto a floured surface and shape into a log. Grease a 6 cup loaf pan, put batter in the pan, cover loosely with oiled plastic wrap and leave to stand for 20-30 minutes until risen.
Brush the dough with water and bake for about 40-50 minutes or until pale golden. The base of the loaf should sound hollow when tapped. If necessary return to the oven for a little longer. Serve warm or cold.