I’ve been a bit obsessed with bread recently, not quite sure why, it’s probably a case of wanting what you can’t have. You see, lots of gluten free breads have egg in them still and I’m not really supposed to have corn or potato flour (although I seem to be getting away with this in small doses) My baking in the past has been dictated by Bethany’s taste buds but now that I find myself in a similar situation my eyes are opening wide to the endless possibilities. On this occasion my tummy required tomato bread so I obliged!

I’ve been playing with Delicious Alchemy’s bread mixes recently and in the past I’ve even made a ‘Malt’ Loaf with their brown bread mix. Knowing how versatile the mixes are I thought I’d give an Italian inspired bread a go with the brown bread mix.

Tomato Bread

Unlike the white bread mix version, this bread will not rise so don’t worry, mine looked like this just before I popped it into the oven.

TOP TIP: I’ve learnt this from another bread mix that I love, use a spatula frequently dipped in water to smooth the dough to give it a beautiful shape and flawless finish. Also ensure you squeeze the wet spatula down the sides of the tin, this ensure an even rise. Finally ALWAYS score your bread before popping into the oven. You’ll get a beautiful rise, no cracks and the loaf will look awesome.

Here's the finished bread alongside my Orange & Fruit Loaf

Here’s the finished bread alongside my Orange & Fruit Loaf


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Sun-dried Tomato Bread
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Author: Glutarama
  • 1 packet Delicious Alchemy Brown Bread Mix
  • 40 g sundried tomatoes
  • 2.5 tbsp oil I used the oil from the jar of tomatoes
  • 350 ml warm water
  • 2 tsp basil
  1. Add all the ingredients to a mixer and combine with a bread dough hook, if you don't have a mixer, by hand works just as well, I'm just lazy!
  2. Add bread dough to a 2lb bread tin that's been well greased.
  3. Using a wet spatula smooth the dough to give a beautiful finish and tease the dough away from the sides of the tin to ensure an even rise.
  4. Prove in a warm place for 20mins, the dough will not rise - don't panic!
  5. Add the bread to a cold oven and bake on 220C/Gas 7 for 80mins.
  6. The bread will go a deep dark brown.
  7. Leave to cool and enjoy slathered with butter and even better with roast tomato soup!

Other recipes/posts related to this are;

Homemade ‘Malt’ Loaf

Orange & Fruit Loaf

White Bread Review