Tomato scofa bread

  • 26 Feb 2016
  • Reading time 1 min
Login to add to reading list

No yeast - and no waiting - in this really quick and easy bread recipe from Lesley Waters’ Broader than Beans cookbook. She also suggests an interesting variation with olive oil, caraway seeds and dill in place of the sun-dried tomatoes, sun-dried tomato oil and chives. The original recipe uses ordinary white flour but you can also make it very successfully with wholemeal flour - just allow a further 3 - 5 minutes cooking time.


  • 225g (8oz) plain flour
  • a pinch of salt
  • 3 level teaspoons baking powder
  • black pepper (to taste)
  • 4 sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons freshly chopped chives
  • about 150ml (5l oz) milk
  • 2 tablespoons sun-dried tomato oil


  1. Preheat the oven to 220°C/425°F/Gas 7.
  2. Sift the flour, salt and baking powder into a large bowl. Grind in some black pepper. Stir in the sun-dried tomatoes and chives.
  3. Mix the milk and tomato oil together and add to the flour mixture. Gently combine to form a soft and manageable dough, adding extra milk, if necessary.
  4. On a lightly floured surface, roll the dough out to about 2.5cm (1 inch) thick. Form into a round about 15cm (6 inches) in diameter. Score into six triangles with a knife, taking care not to cut all the way through the dough.
  5. Place on a baking tray and bake the bread for 12 - 15 minutes until risen and golden brown.

From The Optimum Nutrition Cookbook by Patrick Holford and Judy Ridgeway (£15.99, Piatkus)

The full content of this report is only viewable by 100% Health Club members.

MEMBERS have free access to 100's of Reports, a monthly 100% Health Newsletter, free use of the 100% Health programme with unlimited reassessments and big discounts, up to 30% off books, supplements and             foods at


Find out more