Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys sun-dried tomato loaf, dairy, egg & soy-free, bread machine & manual methods. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have vickys sun-dried tomato loaf, dairy, egg & soy-free, bread machine & manual methods using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods:
- Get 320 ml water
- Prepare 3 tbsp non-dairy creamer powder
- Take 3 tbsp sunflower oil
- Prepare 3 tbsp sugar
- Get 1 1/2 tsp salt
- Make ready 2 tsp dried mixed herbs
- Prepare 560 grams (4 cups) strong white bread flour
- Prepare 1 1/2 tsp fast action yeast
- Make ready 55 grams sun-dried tomatoes
Place stuffed loaf on a broil pan and place pan in the middle of the oven. Broil until cheese becomes soft and top starts bubbling. Remove from oven, garnish with toasted pine nuts and serve immediately. Make it a Meal: Serve with garlic mashed potatoes.
Instructions to make Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods:
- Put ingredients into a bread maker in the order listed and run on the 2lb basic white loaf setting. Use 320mls milk instead of milk powder & water if not using the time delay setting
- Let cool in the tin for 15 minutes before turning out onto a wire rack
- Let cool completely before cutting into even slices with a serrated knife
- Will keep for 3 days in a lidded container or in the freezer for a month
- Add liquids at around 21C/70F to activate the yeast best
- See my 'Tips on Bread Making & Converting' listed in my recipes for the manual oven method
I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. The intense tomato flavour is perfect when you pair it with salty, creamy Feta cheese. This sun-dried tomato feta bread uses extra virgin olive oil. It's important that you don't substitute any other oil, because that olive oil taste is key to this loaf. And the better the quality of your olive oil, the better this loaf will be.
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