Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 1kg of Wright's Cheddar & Sundried Tomato Bread Mix 600ml - Water 30g - Yeast * * This is using fresh yeast - if using dry then please use half the quantity. METHOD: Place all the above ingredients into a bowl. Mix together to form a well developed (silky) dough. Rest dough for 5 minutes prior to initial cutting and moulding into desired size (s). Rest for a further 10-15 minutes prior to final moulding and shaping. Cover with oiled polythene or a damp cloth. Prove for 45 - 60 minutes in a warm place or until doubled in size. Remove cover and bake at 230°C (450°F), Gas Mark 7 for 30 minutes for a loaf, 15 minutes for rolls. Tip : The loaf will sound hollow when tapped on the base, if baking is complete.
- Allergy Advice
“I love the Sundried Tomato Melt recipe. I also use this recipe and spread with home-made garlic butter, better than any thing you can buy. It also freezes beautifully. Many thanks.”Margy Bell
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Tomato Powder (2%), Cheese Powder (thereof 50% Cheddar) (1.5%), (Milk), Salt, Sundried Tomato (1%), Dried Kibbled Onion, Chickpea Flour, Dried Garlic, Mixed Herbs, Emulsifer: E472e, Dextrose, Flour Treatment Agent: Ascorbic Acid.
Typical Values As Sold Per 100g
ENERGY 1444kj / 339kcal
(of which Saturates) 0.8g
(of which Sugars) 3.0g
For all allergens. including cereals containing gluten see ingredients in bold.