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Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods
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Chef :
Vicky@Jacks Free-From CookbookVickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods
Lovely with a pesto pasta!
Ingredient
Food ration :
12 servingsCooking time :
3 hours
320 ml
water
3 tbsp
non-dairy creamer powder
3 tbsp
sunflower oil
3 tbsp
sugar
1 1/2 tsp
salt
2 tsp
dried mixed herbs
560 grams
(4 cups) strong white bread flour
1 1/2 tsp
fast action yeast
55 grams
sun-dried tomatoes
Cooking instructions
* Step 1
Put ingredients into a bread maker in the order listed and run on the 2lb basic white loaf setting. Use 320mls milk instead of milk powder & water if not using the time delay setting
* Step 2
Let cool in the tin for 15 minutes before turning out onto a wire rack
* Step 3
Let cool completely before cutting into even slices with a serrated knife
* Step 4
Will keep for 3 days in a lidded container or in the freezer for a month
* Step 5
Add liquids at around 21C/70F to activate the yeast best
* Step 6
See my 'Tips on Bread Making & Converting' listed in my recipes for the manual oven method
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8. Try the Mediterranean Diet
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