Sun Dried Tomato Bread
Ingredients
3 1/3 cups (845ml) fine white flour
2 tablespoons (30ml) olive oil
2 teaspoons (10ml) dry yeast
1/2 teaspoon (2.5ml) salt
1 cup (260ml) water (from soaking)
30g sun dried tomatoesSun Dried Tomato Bread
Method
- Firstly soak the tomatoes in a small amount of hot water for 15mins.
- Allow to cool to room temperature.
- Drain the tomatoes, keeping the water for later, and chop them into small pieces.
- You now have 2 choices: -
- add the chopped tomatoes at the beginning of the program (this will give a blended flavour to the loaf)
- add them mid-cycle which will result in pieces of tomato in the final loaf.
- Use the water from soaking to give extra flavour.
- Place the ingredients into the baking tin starting with the liquid first.
- All ingredients should be at room temperature.
- Sprinkle the salt around the outside of the rest of the mixture.
- Add the yeast as the last ingredient in a small hollow in the flour.
Refer to your bread machine’s user manual for further instructions.