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

1. Put ingredients into a bread maker in the order listed and run on the 2lb basic white loaf setting.
2. Use 320mls milk instead of milk powder & water if not using the time delay setting
3. Let cool in the tin for 15 minutes before turning out onto a wire rack
4. Let cool completely before cutting into even slices with a serrated knife
5. Will keep for 3 days in a lidded container or in the freezer for a month
6. Add liquids at around 21C/70F to activate the yeast best
7. See my 'Tips on Bread Making & Converting' listed in my recipes for the manual oven method

water, nondairy, sunflower oil, sugar, salt, mixed herbs, white bread, yeast, tomatoes

Taken from cookpad.com/us/recipes/335316-vickys-sun-dried-tomato-loaf-dairy-egg-soy-free-bread-machine-manual-methods (may not work)