Busy hands, part 2

Yesterday I baked a loaf of sun-dried tomato and mozzarella bread. I didn’t include the recipe because I wanted to change a few things after tasting the bread.

It was a little dense, and I thought the cheese made it too salty, so I adapted the recipe to my taste.

A word of note for those of you who don’t bake often: Baking takes a lot of science with the art, so exact measurements are essential to producing the perfect loaf of bread.

Here is my adaptation of the recipe (for bread-making machines). My machine calls for adding liquids first, others call for dry first, so follow your maker’s instructions for adding ingredients. Tip: If you use liquids first, make the yeast the last ingredient. Add the yeast first if your machine calls for dry ingredients first. This will help prevent the yeast from activating before you are ready for it (especially if you plan to use a timer to delay baking time).

Sun-dried tomato bread

2 cups unbleached bread flour
1 cup whole wheat flour
1 teaspoon salt
4 teaspoons onion powder
1 tablespoon dried basil
1 tablespoon olive oil
6 sun-dried tomato slices, chopped (for this recipe I used tomatoes in oil)
1 cup plus 2 tablespoons buttermilk
2 teaspoons active dry yeast
Add ingredients to bread maker (dry first or liquid first according to your machine’s instructions). Use medium crust setting.
When bread is done, slice and drizzle with olive oil and top with mozzarella and tomato slices and fresh basil.
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