Sun-dried tomatoes-cheese bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Sun-dried tomatoes in olive oil with herbs; julienne cut |
| 4 | tablespoons | Olive oil; from the jar of tomatoes |
| 2 | Cloves garlic; crushed | |
| 4 | cups | Bread flour |
| ⅓ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Dried basil leaves; crushed |
| 1¾ | teaspoon | Regular active dry yeast |
Directions
FOR MY OSTER MACHINE (follow your own machine's directions): 1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START>
(For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1-½ and 2 pound loaf recipes. select "2" for a desired medium crust color and "3" for a desired dark crust color.)
5. Press START. Bread will be done baking in the number of hours indicated.
6. A fruit and nut beep is indicated at 32 minutes in to the cycle.
NOTES : Substitute roasted red peppers for the tomatoes for the original recipe, and reduce the amount of fat in the recipe to 4 teaspoons margarine or butter, softened.
Recipe by: Variation from Oster Breadmaker Instruction Book Posted to MM-Recipes Digest by SuenDoug <SuenDoug@...> on Mar 21, 1998