TLC Cooking "Sun-Dried Tomato and Basil Bread"

Sun-Dried Tomato and Basil Bread

by the Editors of Publications International, Ltd.

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

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.
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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