Garlic and sun-dried tomato bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Sun-dried tomatoes; not oil packed | |
| ¾ | cup | Boiling water |
| ¼ | cup | Water |
| ¾ | teaspoon | Salt |
| 1½ | teaspoon | Canola oil |
| ½ | cup | Whole wheat flour |
| 2½ | cup | Bread flour |
| 2 | teaspoons | Sugar |
| ¾ | teaspoon | Dried rosemary; crushed |
| ¼ | teaspoon | Garlic powder |
| 4 | Sun-dried tomatoes; not soaked, snipped | |
| 1 | teaspoon | Yeast |
Directions
Soak 8 sun-dried tomatoes in ¾ cup boiling water for about 10 minutes.
Drain, reserving water. Snip tomatoes.
Add the ¼ cup water to drained tomato water to make 1 cup liquid.
Place ingredients into bread machine in order given. The soaked tomatoes may be placed in either with the liquid or on top of the dry ingredients.
Place the unsoaked tomatoes on top of the dry ingredients.
Bake on white bread cycle using light crust option.
Recipe by: Ruth G.
Posted to MC-Recipe Digest V1 #1052 by Sandy <delite@...> on Jan 29, 1998