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Vickys Sun-dried Tomato Loaf, Dairy, Egg & Soy-free, Bread Machine & Manual Methods Recipe

Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods Recipe
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Cooking Time : 3 minutes
Serving : 12
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Prepare the ingredients before making Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods in your home. Then, follow these steps below to serve Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods for your family or friends.

Ingredients: Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods

  • 320 ml water
  • 3 tbsp non-dairy creamer powder
  • 3 tbsp sunflower oil
  • 3 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp dried mixed herbs
  • 560 grams (4 cups) strong white bread flour
  • 1 1/2 tsp fast action yeast
  • 55 grams sun-dried tomatoes

How to Make Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods in your home by yourself.

    Step 1
  • 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
  • Step 2
  • Let cool in the tin for 15 minutes before turning out onto a wire rack
  • Step 3
  • Let cool completely before cutting into even slices with a serrated knife
  • Step 4
  • Will keep for 3 days in a lidded container or in the freezer for a month
  • Step 5
  • Add liquids at around 21C/70F to activate the yeast best
  • Step 6
  • See my 'Tips on Bread Making & Converting' listed in my recipes for the manual oven method
Vickys Sun-Dried Tomato Loaf, Dairy, Egg & Soy-Free, Bread Machine & Manual Methods Reviews

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