This is a Dan Lepard recipe – published in the Saturday Guardian.
In his intro, Dan says it’s “A loaf that’s unfairly despised by foodies and artisan bakers…”. I wonder why it’s despised. It’s not got the deep flavours of a naturally leavened bread, say, but it’s fun and with its red hue and lumps of sundried tomato it certainly adds variety to sarnies. The crust, created by rolling the loaf in polenta, is great.
Bread, Cakes And Ale 