Title: Tomato and Parsley Bread
Categories: None
Yield: 1 Servings

sm LOAF A:
200 ml Cold tap water
360 g Plain flour
2 ts Sugar
1 ts Salt
1 tb Milk powder
1 tb Butter or oil
1 1/2 ts Yeast
sm LOAF B:
2 tb Sundried tomatoes; oil
-drained, dried, chopped
2 tb Chopped Parsley
lg LOAF A:
270 ml Cold tap water
480 g Plain flour
1 tb Sugar
1 1/2 ts Salt
2 tb Milk powder
2 tb Butter or oil
2 ts Yeast
lg LOAF B:
3 tb Sundried tomatoes; oil
-drained, dried, chopped
3 tb Chopped Parsley

Here is a Tomato and Parsley Bread recipe for Barbara, taken from my
Breville Baker's Oven recipe book, it's not half bad either!

All "A" ingredients are to be added to the pan in the order listed. Add
following "B" ingredients when oven beeps during second knead.

Posted to Digest bread-bakers.v098.n003 by June Simms
on Jan 08, 1998