Tomato and parsley bread

1 Servings

Ingredients

Quantity Ingredient
small LOAF A:
200 millilitres Cold tap water
360 grams Plain flour
2 teaspoons Sugar
1 teaspoon Salt
1 tablespoon Milk powder
1 tablespoon Butter or oil
1½ teaspoon Yeast
small LOAF B:
2 tablespoons Sundried tomatoes; oil drained, dried, chopped
2 tablespoons Chopped Parsley
large LOAF A:
270 millilitres Cold tap water
480 grams Plain flour
1 tablespoon Sugar
1½ teaspoon Salt
2 tablespoons Milk powder
2 tablespoons Butter or oil
2 teaspoons Yeast
large LOAF B:
3 tablespoons Sundried tomatoes; oil drained, dried, chopped
3 tablespoons Chopped Parsley

Directions

Here is a Tomato and Parsley Bread recipe for Barbara, taken from my Breville Baker's Oven recipe book, it's not half bad either! All "A" ingredients are to be added to the pan in the order listed. Add following "B" ingredients when oven beeps during second knead.

Posted to Digest bread-bakers.v098.n003 by June Simms <jsimms@...> on Jan 08, 1998

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