Garlic and dried tomato bread ^

1 servings

Ingredients

Quantity Ingredient
1¼ cup Water
2 teaspoons Olive oil
¼ cup Finely chopped onion
⅓ cup Snipped dried tomatoes (not oil pack)
2 larges Cloves garlic, minced (2ts.)
1 teaspoon Dried rosemary, crushed
3 cups Bread flour
¾ cup Whole wheat flour
2 teaspoons Sugar
1 teaspoon Salt
2¼ teaspoon Yeast for bread machine **OR**
1 pack Active dry yeast

Directions

Use a bread machine that will use a 1½ lb. loaf. Add al ingredients in the bread machine in the order suggested by the manufacturer's manual; bake. Or, prepare bread following conventional yeast bread method and bake as baguettes. To bake the dough as baguettes, set the cycle to dough or manual. When machine signals, remove dough to a lightly floured surface (dough will be slightly sticky). Punch down. Divide into 4 equal portions. Let rest 10 minutes. Shape into 2-15" or 4-8" loaves. Place on a greased baking sheet. Cover and let rise until nearly doubled, 30-45 minutes. Slash tops with a sharp knife. Bake at 375 about 30 minutes or till bread sounds hollow when tapped, brushing twice with cold water during baking. 20 servings.

Per serving: 99 cal., 1g fat, 0mg chol., 127mg sodium, 19g carb., 1g fiber, 3g pro., 1 bread exchange.

BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-13-95

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