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Sun Dried Tomato and Garlic Bread

ingredients

2/3 cup (150 ml) 1/4 pt tomato juice
water
1 tbsp sundried tomato paste
2 tbsp extra virgin olive oil
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp onion salt
2 tsp caster sugar (superfine granulated)
1 tbsp dried skimmed milk powder or granules
1 tbsp Schwartz Garlic and Mushroom Pasta Sauce
Seasoning or 1 tsp EACH dried basil, rosemary and paprika
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste

method

1. Make up the tomato juice to 275 ml (10 fl oz) 1 1/4 cups with water.

2. Pour into the bread maker bucket, then add the tomato paste, oil and half the flour.

3. Sprinkle with the salt, sugar, dried milk and pasta seasoning.

4. Cover with the remaining flour and mound the yeast into the centre.

5. Fit the bucket into the bread maker and set to the programme recommended in the manual (usually basic white or No 1).

6. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.

7. If liked, brush with the selected glaze.

8. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.

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