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Sun-Dried Tomato and Basil Bread


Sun-Dried Tomato and Basil Bread

Sun-Dried Tomato and Basil Bread

Yield

Makes 12 or 16 servings (1 loaf)

Ingredients

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
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

  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.

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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