Bread Maker Sundried Tomato Loaf


  • 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 


  1. Place the eggs in a large measuring jug and beat well with a fork 
  2. Add the buttermilk, 5 tbsp of the milk and lemon juice and mix well. Pour into the baking pan.  
  3. Add the honey, sun dried tomato paste, chopped sundried tomatoes, oil and salt to the pan.  
  4. In a bowl, mix the flour and yeast together.  
  5. Place the pan into the Breadmaker, select loaf size 1.5lb, medium crust, Basic programme 1 and press start.  
  6. 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. 
  7. After baking, turn out of the pan immediately and leave to cool on a wire rack.  

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