I made a sun dried tomato bread today and the final result didn't rise as much
as it should have and it's definitely way too salty. It's the tomatoes. I'd
never noticed that they were salty, but there were always cooked into things.
Are SD tomatoes usually salted? is this the natural salts of the tomato being
concentrated?

A friend brought them back from italy for me as a gift, they are just in a
clear cellophane bag, no tag or ingredients listed. They're drier than the
ones I usually get, I have to snip these with a scissors to cut them.

The texture of the bread is fine if a bit dense. I made my lunch with it.


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..:Heather:.
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