1 packet of biological yeast
2 cups (scant) of warm milk
1/2 cup (scant) of oil
150g of sun-dried tomatoes, chopped
1 tablespoon of salt
2 eggs
1 1/2 teaspoons of vanilla extract
1 1/2 kg of wheat flour
1 packet of biological yeast
2 cups (scant) of warm milk
1/2 cup (scant) of oil
150g of sun-dried tomatoes, chopped
1 tablespoon of salt
2 eggs
1 1/2 teaspoons of vanilla extract
1 1/2 kg of wheat flour
Step 1: Preheat the oven to 180°C
In a small bowl, dissolve the yeast in a little warm milk and set aside
Step 2: In a blender, blend together the oil, sun-dried tomatoes, salt, eggs, vanilla extract, dissolved yeast, and remaining milk until smooth
Step 3: Transfer the mixture to a bowl and gradually add the flour, kneading until homogeneous
Cover and let it rest until it has doubled in size
Step 4: Divide the dough into two and shape into loaves
Place the loaves in an oiled baking dish and let them rest for another 30 minutes
Bake in a preheated oven at 180°C for 30 to 40 minutes, or until golden brown.
