Mozzarella and sun dried tomato bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Active dry yeast |
| 1¾ | cup | Bread flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| ⅓ | cup | Chopped sun-dried tomatoes |
| ½ | cup | Water |
| ⅓ | cup | Cubed mozzarella cheese |
| 2½ | teaspoon | Active dry yeast |
| 2¾ | cup | Bread flour |
| 1½ | tablespoon | Sugar |
| 1½ | teaspoon | Salt |
| 1½ | tablespoon | Olive oil |
| ½ | cup | Chopped sun-dried tomatoes |
| ¾ | cup | Water |
| ½ | cup | Cubed mozzarella cheese |
Directions
FOR 1 POUND
FOR 1½ POUND
Add all ingredients except mozzarella cheese to bread machine, in order suggested by manufacturer. Process on white bread or Basic bread cycle. At the beeper, add the mozzarella cheese. (or add at the end of the first kneading. )
NOTES : Wonderful for meatloaf, cold roast beef or turkey sandwiches. Also good with crisp vegetable fillling.
Recipe by: The Best Bread Machine Cookbook Ever/Rosenberg Posted to MC-Recipe Digest V1 #694 by Kathy Meade <kmeade@...> on Jul 27, 1997