Title: Sun-Dried Tomato and Rosemary Bread
Categories: Breadmaker
Yield: 1 Lg loaf

1 1/2	c	Whole wheat flour
1 1/2	c	Bread flour
2	tb	Minced fresh basil or 2 ts dried basil
2	tb	Minced fresh rosemary or 1 1/2 ts dried rosemary
1 1/2	ts	Sea salt
2		Cloves garlic, crushed
3		Sun-dried tomatoes, drained and minced
1 1/4	c	Water
2	tb	Olive oil
2	ts	Honey
4	ts	Active dry yeast

Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the dry ingredients and transfer to the pan. Add the liquid ingredients and the yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat mode. The unit will begin operation. At the end of the baking cycle, remove the bread promptly from the machine, taking care, as the oven surfaces will be very hot. Invert the bread pan onto a wire rack and shake several times to dislodge the bread. Allow to cool completely on rack before slicing or wrapping for storage. Makes 16 servings.

Per serving: 105 calories; 1.9 g fat (0.3 g saturated fat; 16 percent calories from fat); 0 mg cholesterol; 209 mg sodium.

from The Bread Machine Gourmet by Shea MacKenzie

previous

next