Ingredients
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
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Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
Corrugated surface loaf pan — even heat, easy release
Flexible silicone loaf pan — easy unmolding, no greasing needed
Domed stoneware baker traps steam for artisan crust at home
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Put ingredients into a bread maker in the order listed and run on the 2lb basic white loaf setting. Use 320mls milk instead of milk powder & water if not using the time delay setting Let cool in the tin for 15 minutes before turning out onto a wire rack Let cool completely before cutting into even slices with a serrated knife Will keep for 3 days in a lidded container or in the freezer for a month Add liquids at around 21C/70F to activate the yeast best See my 'Tips on Bread Making & Converting' listed in my recipes for the manual oven method