How to Cook Yummy Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods

Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods.

Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods You can cook Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods

  1. Prepare 320 ml of water.
  2. You need 3 tbsp of non-dairy creamer powder.
  3. Prepare 3 tbsp of sunflower oil.
  4. Prepare 3 tbsp of sugar.
  5. Prepare 1 1/2 tsp of salt.
  6. It’s 2 tsp of dried mixed herbs.
  7. It’s 560 grams of (4 cups) strong white bread flour.
  8. It’s 1 1/2 tsp of fast action yeast.
  9. It’s 55 grams of sun-dried tomatoes.

Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods instructions

  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.
  2. Let cool in the tin for 15 minutes before turning out onto a wire rack.
  3. Let cool completely before cutting into even slices with a serrated knife.
  4. Will keep for 3 days in a lidded container or in the freezer for a month.
  5. Add liquids at around 21C/70F to activate the yeast best.
  6. See my 'Tips on Bread Making & Converting' listed in my recipes for the manual oven method.

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