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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 |
This recipe appears in:
Yeast & Bread Machine
