Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | 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) |
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