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Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels. Have all ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. Select basic/white cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading.
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Measure out the bread flour. Add bread flour rather than all-purpose flour. It has more vital wheat gluten which will cause all the molecules to adhere together better. Add crushed rosemary, paprika and yeast. Bake on a regular bake cycle until done. My breadmaker takes 3 hours 50 minutes for one 2-lb. loaf.
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Add the bread flour to the pan, making sure it covers the liquid completely. Make a well in the center of the flour and add the yeast. Turn on the bread machine and select the dough cycle. Press start. While the dough is kneading, drain the sun-dried tomatoes and pat them dry with a paper towel. Chop them into small pieces.
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Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Whisk the buttermilk and eggs together until combined. Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor.
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Preheat the oven to 350°F (180°C). Bake the sun-dried tomato bread for around 30-35 minutes until deep golden brown. If it is browning too fast, you can cover the top of the bread loosly with a sheet of aluminum foil. When the hot bread comes from the oven, brush it with melted butter and add a sprinkle of flaky salt.
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Place the tomatoes into a microwavable container. Pour in enough water to cover the tomatoes. Microwave until the liquid comes to a boil, 2 minutes. Allow to steep and cool, 30 minutes. Drain, reserving the liquid. Dice the tomatoes into large pieces. Whisk the flour, salt, and yeast in a large mixing bowl, 50 strokes.
Made a tomato basil bread. Pretty happy with how it turned out
Pre-soaking sun-dried tomatoes before adding them to the bread machine is an important step in the baking process. To pre-soak the tomatoes, first bring some water to a boil in a small pot or in the microwave. Once the water is hot, add the sun-dried tomatoes and let them sit for at least 10 minutes.
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Directions. Open the top cover of the bread machine and lift the handle of the bread pan vertically, pulling upward to remove the pan from the machine. Place the bread pan on your work surface. Make sure the pan is clean and both kneading paddles are in place. Add all of the ingredients to the pan in the order listed.
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3/4 cup warm milk (105° to 115°) ; 2 cups Gold Medal™ Better for Bread™ bread flour ; 1/4 cup chopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved ; 1 tablespoon sugar ; 1 teaspoon salt ; 1 1/2 teaspoons bread machine yeast
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Step 2: In a stand mixer, combine 2 ½ cups bread flour, salt, sugar, basil, Parmesan cheese, and yeast. Mix to combine. Step 3: Add the yogurt and water mixture, salt, and sundried tomatoes. Knead using the dough hook on low speed until smooth.
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3. Chop and dry the sundried tomatoes on kitchen paper, before adding to the automatic dispenser. 4. Set the maker to basic loaf & medium crust. 5. Start and leave it to bake. 6. Remove the pan with an oven glove, then ease the loaf out of the pan and leave to cool on a baking rack. 7.
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Drain, reserving water. Snip tomatoes. Add the 1/4 cup water to drained tomato water to make up 1 cup. Place ingredients into bread machine in order suggested for your bread machine's use - ie yeast first, or not… ending with the 1 cup total of water. The soaked tomatoes may be placed in either with the liquid or on top of the dry ingredients.
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How to cook: Place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour, and yeast in the pan of a bread machine in the sequence specified by the maker. Roll out dough by choosing the appropriate setting. After 5 minutes of mixing, test the dough and adjust the consistency by adding 1-2 tablespoons of water or flour.
Tomato & Basil Bread Ireland AM
Instructions. Place spaghetti sauce, Parmesan cheese, 3 cups bread flour and yeast in bread pan. Select basic or white bread cycle and start machine. Keeping the lid of the machine open, gradually add enough of the additional bread flour (1 tablespoon at a time) until mixture forms a smooth, soft ball. Close lid.
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1 1/2 tsp sugar. 1 tsp dried yeast. 50g well drained sun-dried tomatoes, chopped. Method: Pour water and oil into the bread maker pan, followed by bread flour, cheese, salt, sugar and yeast. Choose programme for basic bread, choose the level for your preferred crust and weight of the loaf. Let the machine starts.
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Stir yeast and a pinch of the flour into warm water in a 1-cup liquid measure; let stand 5 minutes until bubbly. Place cottage cheese, egg, sun-dried tomatoes, sugar, olive oil, basil, salt, and baking soda in Cuisinart mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and mix for 30 seconds, then increase to speed 5 and mix for 1.
