Pour just boiled water on the dried tomatoes to rehydrate and plump them. After 15 mins, add the yeast and sugar to activate the yeast. chop the rosemary into little pieces and add to the tomato liquid.
Mix all the above into the flour and salt, and knead for about 5-10 mins
Divide into 2 loaf tins.
Allow to rise, covered, in a warm place until dough peeks above the top of the tins.
Bake for 25 mins at GM6.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (606g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 90 (4%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 2337.5mg||81 %|
|Potassium 602.2mg||16 %|
|Total Carbohydrate 435.3g||128 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 420.8g|
|Protein 71.9g||103 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2166
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