Bread Maker Sundried Tomato Loaf
Ingredients:
- 3 medium eggs
- 284ml Buttermilk
- 6 tbsp semi skimmed milk (between 21-28 degrees)
- 2 tsp lemon juice
- 1 ½ tbsp clear honey
- 1 tbsp gluten free sundried tomato paste
- 50g gluten free sundried tomatoes, chopped
- 1 tbsp oil from the sundried tomato jar
- 1 tsp salt
- 470g gluten free white bread flour blend
- 1 tbsp Gluten free yeast
Method:
- Place the eggs in a large measuring jug and beat well with a fork
- Add the buttermilk, 5 tbsp of the milk and lemon juice and mix well. Pour into the baking pan.
- Add the honey, sun dried tomato paste, chopped sundried tomatoes, oil and salt to the pan.
- In a bowl, mix the flour and yeast together.
- Place the pan into the Breadmaker, select loaf size 1.5lb, medium crust, Basic programme 1 and press start.
- With the lid open add the flour and yeast mixture a spoonful or two at a time. After a minute or so once all the flour has been added, add the last tablespoon of milk. Using a silicone spatula to scrape the pan sides, ensure all the flour has been incorporated and close the lid.
- After baking, turn out of the pan immediately and leave to cool on a wire rack.
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