Tomato, Cheese & Onion Bread

My breadmaker produces 750gm and 1 kg loaf but I only use ingredients for 750g which still produces bread that rises over the pan when baked. All the bread produced from this recipe have been consistently light and fluffy, similar to commercial bread.


Ingredients (for 750 g loaf)
320 ml warm water
1 Tbsp lecithin granules
1½ tsp salt
1½ Tbsp+1 tsp sugar
1 Tbsp+1 tsp milk powder
2¼ tsp surebake yeast
150 gm wholemeal flour
2 tsp gluten flour
300gm high grade (bread) flour

Add-Ins : (when breadmaker beeps)
1½ Tbsp garlic flakes (break to small pieces)
2 Tbsp dried tomatoes (break to smaller pieces)
¼ tsp dry mixed herbs

Topping :
grated cheese (enough to cover top of bread)
sprinkling of dry mixed herbs
a few slices onion rings (it acts as a dam to stop the cheese from falling to the side)
a few slices fresh tomatoes



Method :
1. Place ingredients into the bread pan according to your breadmaker instructions

2. Setting : Wholewheat

3. 5-10 minutes before start of baking - sprinkle topping on bread dough...


4. Bread dough will rise to within 1-1¾" from top of pan before the baking process begins

5. After baking.....


6. Sliced when cooled.


Notes :
1. As temperature here is quite cool, I use warm water to help in the rising process.
2. I use lecithin granules as I find it produces a better loaf. For its features please click waltonfeed.com/lecithin
3. Surebake yeast have bread improver in it. For normal yeast use 1.5 tsp+1 tsp bread improver.
4. If using oil based sun dried tomato, please reduce water measure accordingly
5. For every 1/2 cup of wholemeal flour, 1 tsp of gluten flour is required. If adding more or less wholemeal please adjust gluten flour accordingly.