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