Put all the ingredients into a bowl and mix together to create a sticky dough. If hand kneading it will take 10 minutes. Using a mixer with dough hook it will take 8 minutes to make a smooth dough. Do not be alarmed as the dough changes colour from the sun dried tomatoes. Lightly oil a sealable container and place the dough inside it or place cling film over the mixing bowl and prove until the dough had doubled in size, about 1 hour.
Lightly dust three baking trays with flour or grease with butter or olive oil, to stop the loaves sticking to the trays. Tip the dough out onto the work surface and knock the dough back, weigh and divide into three equal parts. Shape each lump of dough and place onto the prepared baking trays. Place the trays inside clean plastic bags, seal and let the dough prove until doubled in size, about 1 hour.
Pre-heat the oven to 230 C / 210 C / Gas 8. When the loaves are ready place into the oven and bake for 35 to 40 minutes. The loaves are ready when you tap the loaf and get a hollow sound. Place the baked loaves onto cooling trays. Once cool, cut, butter and enjoy.
If you want to make a single loaf then reduce the ingredients by about 55%; use 7g of yeast and 1 teaspoon salt.