Tomato and Fennel Bread


500g strong flour

1 teaspoon of sea salt

1 tablespoon of sugar

280g jar of sundried tomatoes in oil

1 small tablespoon fennel seeds

1 sachet fast acting yeast

300ml tepid water



Mix the flour, salt, sugar, fennel seeds and yeast.

Chop the sundried tomatoes and add to the flour mix with 2 tablespoons of the sundried tomato oil.  Add the water, mix and knead to a dough. It should be moist but not too sticky.

Place the dough in a bowl, cover with a clean cloth to prove (expand) until doubled in size.

Lightly knead/knock back the dough again and then place into a bread tin. Cover with a cloth or greased clingfilm and allow to prove (expand) once again. When risen bake at 180c for 30 minutes.

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