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!

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Recent Posts

  • J

    @Jonathon We only grind the venison once through a 3/8" plate - it’s completely lean. I think I will grind it again through the 1/8" plate, grind pork butt through the 3/8" plate and mix a 50/50 ratio using the meat mixer.

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  • @justinslater83 I think that would depend on how it was ground previously. If you already went through 2 grinds and the last one was a 1/8 plate then I would grind the fat (depending on what it looks like) through a 3/8 plate and then mix it in with the meat. If you have only ground it through a 3/16 plate or 3/8 then I would grind it again. Hope that helped?

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  • D

    @rhjbarney
    Thanks, I was hoping to stay with 110 v, but I’m learning it may require 220 v for the large chamber I have. I appreciate the assistance.

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