Sun-dried Tomato Basil Bread - Recipe


  • Walton's Employee

    Sun-dried Tomato Basil Bread

    Learn about Baking Sun-dried Tomato Basil Bread with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Recipe

    Sundried Tomato Basil Bread
    With a breadmaker add these ingredients in this order:

    1. 1.5 Cups of lukewarm water
    2. 3 Tablespoons of room temperature unsalted butter cut into 1/2" pieces.
    3. 3 Tablespoons of Sugar or Honey
    4. 1.5 Teaspoons of Salt (we skipped this step as the seasoning will have enough salt)
    5. 3.5 Cups of Bread flour
    6. 1 Full shaker of Sun-dried Tomato Basil Wing Shake
    7. 1/4 Cup of Nonfat Dry Milk
    8. 2 Teaspoons Yeast, active dry, instant or bread machine

    We selected the long cycle for this and it took about 4 hours for the bread to be done. We were not planning on doing a video or a post on this but it was just too good not to share!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Garlic Romano Chicken Wings

    Shop waltonsinc.com for Sous Vide Immersion Circulator

    Subscribe to WaltonsTV on YouTube


    Broil King Grills

    Imperial 590 Grill

    Walton's Sausage Stuffer

    33 lb Walton's Sausage Stuffer

Log in to reply
 


Recent Posts

  • R

    OK thanks for all the suggestions

    read more
  • @PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

    read more
  • C

    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
    I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

    read more

Recent Topics


Who's Online [Full List]

6 users active right now (0 members and 6 guests).
tbone, KansasDad

Board Statistics

Our members have made a total of 5.5k posts in 1.2k topics.
We currently have 4.9k members registered.
Please welcome our newest member, jbg278.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

8
Online

4.9k
Users

1.2k
Topics

5.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.