Sun-Dried Tomato and Basil Bread

Sun-Dried Tomato and Basil Bread Photo
Sun-Dried Tomato and Basil Bread

YIELD Makes 12 or 16 servings (1 loaf)
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INGREDIENTS

1-1/2-Pound Loaf
1 cup water
4‑1/2 teaspoons sugar
1‑1/2 teaspoons salt
2 teaspoons dried basil
2 tablespoons olive oil
2 tablespoons toasted wheat germ
2‑3/4 cups bread flour
1/4 cup whole wheat flour
1‑1/2 teaspoons rapid-rise active dry yeast
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
2-Pound Loaf
1‑1/2 cups water
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried basil
3 tablespoons olive oil
3 tablespoons toasted wheat germ
3‑1/2 cups bread flour
1/2 cup whole wheat flour
2 teaspoons rapid-rise active dry yeast
1/3 cup oil-packed sun-dried tomatoes, drained and chopped

PREPARATION:

Bread Machine Directions

  1. Measuring carefully, place all ingredients except tomatoes in bread machine pan in order specified by owner's manual. Spoon tomatoes into 4 corners of pan; do not cover yeast.
  2. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
This recipe appears in: Yeast & Bread Machine
NUTRITIONAL INFORMATION:
Serving Size: 1 slice (1/12 of 1-1/2-pound loaf or 1/16 of 2-pound loaf)
Fiber 1 g
Carbohydrate 25 g
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 17 %
Calories 137
Protein 5 g
Sodium 274 mg
DIETARY EXCHANGE:
Fat 1/2
Starch 2

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