Prosciutto olive tomato bread

1 Servings

Ingredients

Quantity Ingredient
1 lb loaf:; 1 1/2 lb loaf:
1 cup WATER; (1-1/3 C.)
2 tablespoons Vegetable OIL; (3T.)
⅓ cup Ripe TOMATO; (1/2 C.) chopped
⅓ cup Olives; (1/2 C.) Pitted Alfonse or other wine-cured olives
⅓ cup Prosciutto; (1/3 C.) shredded
2 teaspoons SUGAR; (1T.)
½ teaspoon SAGE; (2/3 tsp.)
1 teaspoon SALT; (1-1/2 tsp.)
⅓ cup Rye FLOUR; (1/2 C.)
1½ cup Whole-Wheat FLOUR; (1-2/3 C.)
1½ cup Bread FLOUR; (2 C.)
1½ teaspoon Yeast; (2 1/2 tsp)

Directions

Bake according to manuf. instructions.

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Bread Machine Cookbook, Melissa Clark

Related recipes