Prep 5 mins
Cook 15 mins
Simple & quick just how all breads should be. This is also great with some parmesan cheese added.
- 354.88 ml self-raising flour
- 78.07 ml sun-dried tomato, well drained & chopped
- 78.07 ml parsley, finely chopped
- 177.44 ml low-fat milk
- 0.25 ml salt
- Preheat oven to 200°C.
- Lightly grease a baking tray.
- Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
- Turn onto a lightly floured surface;knead briefly.
- Shape into a 12cm round on tray. Lightly brush with milk.
- Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.
This bread is super quick to make and soooooooo yummy! It has a very strong tomato and parsley taste, which goes great with dips and spreads of all sorts. YUM!
I made my own self-raising flour leaving out the salt entirely as the dried tomatoes are always salty. Other than that though, I stuck to your recipe and everyone loved it.
THANK YOU SO MUCH for sharing it here with us, Mandy!
Made and reviewed for Aussie Swap #48 January 2011 and the Soup and Bread Event in the Photo Forum.
What a quick and easy bread to make and pop in the oven while you make diner. Cut recipe in half and baked 400*F for 20 minutes. Will be making aging and will take Mandyâ€™s suggestion of adding a little parmesan. Thanks for the post.
We really liked this bread. It made the perfect amount for the three of us and, of course, we loved the sun-dried tomatoes. I did cook it for 25 minutes at 400 degrees F.