Tomato and Parsley Bread

Yield:	1 Servings
Categories:

		LOAF A:
200	ml	Cold tap water
360	g	Plain flour
2	ts	Sugar
1	ts	Salt
1	tb	Milk powder
1	tb	Butter or oil
1 1/2	ts	Yeast
		LOAF B:
2	tb	Sundried tomatoes; oil drained, dried, chopped
2	tb	Chopped Parsley
		LOAF A:
270	ml	Cold tap water
480	g	Plain flour
1	tb	Sugar
1 1/2	ts	Salt
2	tb	Milk powder
2	tb	Butter or oil
2	ts	Yeast
		LOAF B:
3	tb	Sundried tomatoes; oil drained, dried, chopped
3	tb	Chopped Parsley