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A flavorful, tangy, beautiful, delicious sandwich loaf stuffed with tart-dried tomatoes, flavoured with herbs and a hint of fresh pepper.
Perfect for sandwiches. Try it with a lot of hummus and guacamole. It’s good with cream cheese, butter and by itself.
It’s wonderful as a side dish for most dinners, including soup, chilli, salad, meatballs, and more.
We usually make it with rosemary, sage and oregano. But you can use 1 tbsp of dried Italian seasoning or any dried or chopped fresh herbs. I suggest a total of 2 tbsp of fresh chopped or 1 tbsp of dried herbs. Feel free to substitute your favourite herbs.
I stick with 1/4 cup of chopped dried tomatoes because this amount adds enough flavour without overpowering the bread. The kneading process will break down some tomatoes and create beautiful red streaks in the loaf.
Sun-dried tomatoes in oil are the preferred version in this recipe. You can either use Homemade oven-dried tomatoes or Slow-Roasted Tomato in this recipe. The tomato flavours should be concentrated, but not dried out like a prune.
Drain the dried tomatoes from the excess oil and chop them into small pieces. Tomatoes will be oily, and there will be extra herbs as well. Don’t worry about it. There is no need to pat dry, but try to avoid getting a lot of excess oil in the batter. We found dry sun-dried tomatoes dried out the texture of the bread.
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- 1 1/4 cup Water - 24-30°C/75-86°F
- 1/4 cup Dried tomato - Homemade oven-dried tomatoes or Slow-Roasted Tomato
- 3 1/2 cups Bread flour
- 2 tsp Rosemary - chopped fresh or 1 tsp dried
- 2 tsp Sage - chopped fresh or 1 tsp dried
- 1 tsp Oregano - dried
- 1/4 tsp Black pepper - freshly ground
- 1 tsp Sugar
- 1 tsp Salt
- 2 1/4 tsp Active dry yeast
- 1 Egg white
- 2 tsp Water
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- Attach the kneading blade to the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert the bread pan into Bread Maker and gently close the lid.
- Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer with an Electric Knife.
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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