Sun-dried Tomato and Fennel Seed Bread

I have been wanting to make my own bread for a long time, but the whole kneading thing is simply not my style. I just can't be bothered. I don't mind waiting for the dough to rise (= time for a cup of tea) but I just don't want to poke and prod dough. Therefore, another reason to love my KitchenAid. It does all the hard work for me.

After trying some amazing fennel seed bread at Carluccio's in Nottingham (my favourite place for lunch at the moment) I've been longing to use some in my baking. So with some seeds purchased, half a jar of sun-dried tomatoes discovered in the fridge and a new recipe adapted  I made this:

What You Need:

• 500g strong white flour
• 1 tsp salt
• 1 tbsp sugar
• 5g dried yeast
• 1 tbsp olive oil
• 320 ml lukewarm water
• 2 tbsp  tomato pureé
• 1 tbsp fennel seeds, lightly crushed
• 8 sun-dried tomatoes drained & chopped

What You Need To Do:

1. Mix the dry ingredients in the KitchenAid bowl using the dough hook.
2. Add the olive oil to the flour mixture and combine using the dough hook then add the water, fennel seeds, tomato pureé and sun-dried tomatoes.
3. Mix to a dough consistency on the lowest setting (add a little extra flour if necessary) and then increase the speed to 2 and let the KitchenAid do all the hard work for 10 minutes while you put the kettle on.
4. Cover the dough in the bowl with clingfilm and allow to rise in a warm place for about 60 minutes until the dough has doubled in size.
5. Using the KitchenAid again knead your dough for a few minutes. Remove it from the bowl, shape into a round loaf and place on a floured baking sheet. Dust the dough with flour, cover with a damp cloth and leave to rise again for about 60 minutes again until it has doubled in size.
6. Pre-heat the oven to 200°C and then bake your bread for 20-30 minutes until it is golden brown and sounds hollow when tapped on the bottom.

If you can wait long enough, slice when cool(ish) and enjoy with butter and some homemade soup.