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Sundried Tomato Bread / ÈÕɹ·¬ÇѸÉÃæ°ü

 
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Sundried Tomato Bread / ÈÕɹ·¬ÇѸÉÃæ°ü


Ingredients / ²ÄÁÏ:
  • 300 g Bread flour
  • 175 g Corn flour
  • 20 g Fresh yeast
  • 250 ml Lukewarm water
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • ½ tsp Sugar
  • 1 tsp Herbs de Provence
  • 50 g Sundried tomatoes in herbal oil, drained and chopped
  • 300¿Ë ¸ß½î·Û
  • 175¿Ë »ÆÓñÃ×·Û
  • 20¿Ë ÏʽÍĸ
  • 250ºÁÉý ÎÂÅ£ÄÌ
  • 2´óÉ× éÏé­ÓÍ
  • 1СÉ× Ê³ÑÎ
  • 1/2СÉ× É°ÌÇ
  • 1СÉ× ÆÕÂÞÍú˹Ïã²Ý
  • 50¿Ë ÈÕɹÓͽþ·¬ÇÑ£¬Á¤¸ÉÇÐËé

Method / ×ö·¨:
  1. Combine all ingredients except sundried tomatoes in a mixing bowl equipped with a dough hook. Knead until the dough forms a soft and smooth ball. Beat in the sundried tomatoes and mix until well-combined.
  2. Divide the dough into 3 portions. Roll each dough out as an oval shape. Gently turn both edges to the middle. Turn the dough upside down and roll out at about 30cm long. Roll up and place in a lightly greased loaf pan. Cover the pan loosely with a towel and allow to rise until double in volumn.
  3. Bake in a preheated 190C/375F oven for 25-30 minutes until it sounds hollow when tapped. Remove from oven and cool on a wire rack and slice.

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"Sundried Tomato Bread / ÈÕɹ·¬ÇѸÉÃæ°ü" is part of these categories:
Bread / Ãæ°ü (129)
French / ·¨¹ú (29)

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