Sun-dried Tomato Basil Bread - Recipe
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.
Sundried Tomato Basil Bread
With a breadmaker add these ingredients in this order:
- 1.5 Cups of lukewarm water
- 3 Tablespoons of room temperature unsalted butter cut into 1/2" pieces.
- 3 Tablespoons of Sugar or Honey
- 1.5 Teaspoons of Salt (we skipped this step as the seasoning will have enough salt)
- 3.5 Cups of Bread flour
- 1 Full shaker of Sun-dried Tomato Basil Wing Shake
- 1/4 Cup of Nonfat Dry Milk
- 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!
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OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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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.