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