For 1 loaf of gluten-free cheese bread with dried tomatoes
Grease a 900g loaf tin.
Sift the flour, polenta, milk powder and salt into a mixing bowl and mix well. Stir in the yeast and xanthan gum.
Beat together the eggs and water. Add to the dry ingredients and beat for 5 minutes. Stir in the remaining ingredients, reserving 1-2 tablespoons of tomatoes for the topping.
Spoon the mixture into the tin, cover with oiled cling film and leave in a warm place to rise for about 30 minutes.
Heat the oven to 180°C (160° fan).
Place the reserved tomatoes on top.
Bake for about 45 minutes until golden brown and sounding hollow when tapped on the base. Place on a wire rack to cool.
Serve the gluten-free cheese bread sliced with olive oil and a little basil to garnish.