Sundried tomato and parmesan bread aka pizza bread

Since no one loves to eat the same thing day in and day out I've adapted my basic bread recipe with variations. My kids, like all kids, doubt food that doesn't sound familiar, or doesn't sound cool. So when I first made this bread my now 6 year old said 'EEEWWWWW!' when I told him I made sundried tomato bread with parmesan cheese and some herbs. Also, the fact that the chopped tomatoes had colored the bread red (according to my son it is pink, but color blindness runs in my family ;-)) at first put him off. But when I told him that it was 'pizza bread', it suddenly was the best thing I had ever made.
And so from time to time, I make pizza bread and I'm my kids biggest hero again. 

The following recipe is a copy of basic glutenfree bread with some extra additions.

I make this bread in my Breville breadmaker, but you can also make it in a conventional oven. If you ever want to buy a breakmaker, the Breville one is brilliant and it saves you tons of time. It's the one you definitely want, even though it doesn't come cheap. It's worth every dime, penny or euro!

Ingredients:

75 grams (2.65oz) of chopped sundried tomatoes

75 grams (2.65 oz) of grated parmesan cheese

750 grams (26.455 oz) of glutenfree all purpose flour

700 ml (23.67 fl oz) of lukewarm water

10 grams (0.35 oz) of fiber husk (to add more fibers to your bread and to improve consistency)

3 tablespoons of olive oil (in this case I use the oil from the jar of sundried tomatoes as it has tons of flavour)

2 teaspoons of xanthan gum

12 grams (0,42 oz) of sugar

18 grams (0,64 oz) of yeast 

6 grams (0,21 0z) of baker's salt (you can use normal salt too but bakers salt adds iodine to your bread which gives a better taste to your bread)

1 tablespoon of Italian herbs 

Some extra grated parmesan

Made in the breadmaker: 

Put the sundried tomatoes in the kitchenmachine and grind them to a paste. 

Add the lukewarm water to bread mold. Put in the fiber husk and the olive oil from the sundried tomato jar. 

On top of that you add the glutenfree all purpose flour. Now you add the sugar, xanthan gum, bakers salt or normal salt and the yeast. Make sure the yeast does not come in direct contact with the salt, because that will diminish the effect of the yeast. Then add the sundried tomatoes and the parmesan. 

Put the bread mold into the machine. If your machine has a French bread setting, use it! It gives the best result, as it allows the bread to develop and proof very slowly. If you don't, some machines have a glutenfree setting. Just make sure that the bread gets the chance to develop well. Help the machine along with a wooden spoon or fork when it mixes the dough, as it will turn into one heap and will not mix everything sometimes. That's what you get when you have no gluten to help the dough to stick together. When the machine is done mixing, sprinkle the Italian herbs on top and add some extra grated parmesan cheese to taste. Now wait and be prepared to take a wonderful loaf out of the machine when it's done. 

In the conventional oven:

If you use a conventional oven, put it on 35 degrees centigrade or 95 Fahrenheit so your oven is warm enough to let your dough proof. 

Put the sundried tomatoes in the kitchenmachine and grind them to a paste. 

Put everything in a big bowl in the same order as you would in the breadmaker. 

Add the lukewarm water to bread mold. Put in the fiber husk and the olive oil from the sundried tomatoes. 

On top of that you add the glutenfree all purpose flour. Now you add the sugar, xanthan gum, bakers salt or normal salt and the yeast. Make sure the yeast does not come in direct contact with the salt, because that will diminish the effect of the yeast. Then add the sundried tomatoes and parmesan.

Mix it on a slow mode for 2-3 minutes first. When it's mixed well, put the mixer on a fast mode a mix some more (usually 6-8 minutes will do). Mind you, this will train your arm muscles, mixing is hard work. 

Grease a bread mold and transfer the dough into it. Even it out. Top it with the Italian herbs and the extra grated parmesan cheese. Put the dough in the preheated oven and add a bowl of water, that will help the proofing process of the dough. Put the timer on 50 minutes. 

When your dough has risen to double it's size, take it out of the oven and cover with a damp dishcloth while you preheat the oven to 225 centigrade or 437 Fahrenheit. After ten minutes, put the bread (without the dishcloth) back into oven. Leave the bowl with water in the oven and bake the bread in 45-50 minutes until it smells heavenly and is golden brown. 

When it's done, leave it to cool on a wire rack under a fresh (dry) dishcloth for at least an hour and a half. When fully cooled, enjoy a slice or slice it up and put it in packets in the freezer to enjoy later.