I’m a big lover of bread of all shapes and tastes, a nice knob of butter and a chunk of cheese to dipped in a lovely olive oil! Which ever you’re into this bread will fill your needs! 
15oz strong white bread flour

1tsp salt

2oz sundried tomatoes chopped and drained of oil

3tbsp tomato purée 

2tbsp fresh or dried thyme 

1 easy bake yeast sachet 

7 1/2 floz Water warm
Place the flour, salt, sundried tomatoes and tomato purée into a large mixing bowl. 

Add the herbs and yeast then mix in the water, use your finger tips to combine until you have a soft sticky dough. 

Tip out onto a lightly oiled surface and knead for 10 minutes until elastic. Place into a clean, slightly oiled bowl, cover then place somewhere warm to prove for an hour or until doubled in size.  

Knock the dough back which basically you are knocking out the large air bubbles so you get an even loaf. 

Shape into any shape you wish, brush with a little water, dust with flour.

Place on a lightly floured baking tray, cover to prove for 40 minutes.

Place in a pre-heated oven at 190c (gas mark 5) for 30-40 minutes, or when the loaf sounds hollow when tapped on the bottom. 

I absolutely love the smell around the house when cooking this bread or any bread.