Even though this bread is made in the bread machine, some of the ingredient amounts are not very exact, so you will need to keep an eye on the dough while it’s being mixed. You may need to add more flour, or more oil or water to make a reasonably firm dough.
There is no need to chop up the sundried tomatoes – the machine beats them right into the dough. If you put in grated cheese from the start, that also gets beaten into the dough. If you would like cheesy pockets, cube the cheese and add it towards the end of the machine beating process.

INGREDIENTS LIST:
▢ 420gr strong bread flour. May need some more.
▢ 1 sachet dry active yeast
▢ 200ml warm water
▢ 1 tbsp  sugar
▢ 2tbsp grape molasses (pekmez) or treacle or honey
▢ 3 tbsp milk 
▢ 15 gr butter
▢ 1 ½ tsp salt
▢ 1 large egg
▢ 6 pieces of sundried tomato in oil
▢ Some of the oil that the tomatoes have been preserved in (optional)
▢ Handful of grated or cubed strong cheddar cheese (optional)
▢ Nigella seeds (optional)

COOKING METHOD:
1. Place the flour into the bread machine container. add the dried yeast to a corner with the sugar and molasses, and add the warm water on top. Let rest for 5 minutes or so to let the yeast froth up a little.
2. Add the salt, egg and butter to another corner. Add the sundried tomatoes.
3. Start the machine (I programme mine to basic bake mode, small size and light crust – 4hrs which is the standard bake time in my machine)
4. Once the dough has been mixed for a few minutes, check the consistency of the dough and add flour or oil or water to make a not-too-wet dough.
5. Towards the end of the mixing add the cheese – grated for a more integrated texture, or cubed for chunks of cheese in the finished bread. Add the nigella seeds at the same time.
6. Let it bake!
7. Take the loaf out of the machine as soon as it’s ready and rest on a wire rack for at least half an hour.
8. Slice and enjoy savoury deliciousness.