Ingredients Jump to Instructions ↓

  1. 1 stick/4 ozs soft butter

Instructions Jump to Ingredients ↑

  1. Roast pine nuts without any oil until fragrant. Wash and chop parsley. Wash and dice spring onions. Preheat oven to 350 °F. Put the ingredients for the bread in the bread machine according to the order listed, starting with the liquids and ending with the yeast on top of the flour. Choose the dough function and when dough has formed, add in the butter. At the first beep, add in the pine nuts, parsley and spring onions. Continue dough function until it is over. The dough should have been doubled. Butter the bundt pan. Wash and dry the tomatoes. Roll the dough into a log shape. Cut off 25 slices of dough. Press down each slice, put one tomato on each slice, add some pepper. Wrap each tomato into the slice of dough, forming little balls. Put balls into pan. Let rise until dough has doubled its volume. Bake on bottom rail of the oven for 50 to 60 minutes. Let cake rest for 10 minutes, then flip over onto a wire rack. Serves


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