Sun-Dried Tomato and Basil Bread the Editors of Publications International, Ltd.
Sun-Dried Tomato and Basil Bread
Makes 12 or 16 servings (1 loaf)
|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||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|
- 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.
|Serving Size:||1 slice (1/12 of 1-1/2-pound loaf or 1/16 of 2-pound loaf)|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||17 %|
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