Ingredients
3 1/3 cups (845ml) fine white flour
2 tablespoons (30ml) olive oil
2 teaspoons (10ml) dry yeast
1/2 teaspoon (2.5ml) salt
1 cup (260ml) water (from soaking)
30g sun dried tomatos
Method
Firstly soak the tomatoes in a small amount of hot water for 15mins. Drain (keep the water) and chop tomatoes into small pieces. You can either add the chopped tomatoes at the beginning of the program (this will give a blended flavour to the loaf) or you can add them mid-cycle which will result in pieces of tomato in the final loaf.
Use the water from soaking to give extra flavour.
Place the ingredients into the baking tin starting with the liquid first. All ingredients should be at room temperature. Sprinkle the salt around the outside of the rest of the mixture. Add the yeast as the last ingredient in a small hollow in the flour.
Refer to your bread machine's user manual for further instructions.
