Tomato bread with oregano, chili flakes and garlic

Ingredients for 4 servings:

• 500 g wheat flour
• 150 ml water, cold
• 200 ml milk
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp sugar
• 12 tomatoes, dried, not pickled
• 1 tsp garlic powder or 2 – 3 fresh cloves, finely chopped
• ½ tsp oregano, dried
• ½ tsp chili flakes, dried
• 1 bag(s) of dry yeast

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 20 minutes

hearty side dish for Mediterranean food or barbecue, prepared in the BBA

First, pour the water, milk, and olive oil into the dough bowl. Add the wheat flour and dried yeast on top. Now set the bread maker to “large” and the basic dough program (most bread makers use program 1, “Basic”), and the browning level to “dark,” and press the start button. While the dough is kneading and rising (approximately half an hour, depending on the bread maker), use a sharp knife to cut the sun-dried tomatoes into 0.5-1.0 cm pieces. After the first rise, the bread maker begins kneading the dough again. Only now do you add the salt, sugar, sun-dried tomato pieces, chili flakes, oregano, and garlic; the machine takes care of everything else.