1. Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin. 2. Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast. 3. Run your breadmaker on the dough setting. 4. Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C. 5. When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour). 6. Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising. 7. Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature). 8. Remove from the oven and place on a cooling tray. 9. Cut open, spread with unsalted butter and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
