See Also: Sun-Dried Tomato and Basil Bread(recipes)
Sun-Dried Tomato & Basil Vinaigrette(recipes)
Rustic Tomato, Bread and Basil Soup(recipes)
Sun-Dried Tomato Scones(recipes)
Sun-Dried Tomato Vinaigrette(recipes)
Sun-Dried Tomato Pesto(recipes)
Linguini with Sun-Dried Tomato Pesto(recipes)
Sun-Dried Tomato Pizza Snack Mix(recipes)
Sun-Dried Tomato Wraps with Fried Chicken(recipes)
Feta, olive and sun-dried tomato scones(recipes)

Sun-Dried Tomato and Basil Bread (recipes)


Sun-Dried Tomato and Basil Bread

Yield: Makes 12 or 16 servings (1 loaf)



Ingredients:



1cup water

4-1/2teaspoons sugar

1-1/2teaspoons salt

2teaspoons dried basil

2tablespoons olive oil

2tablespoons toasted wheat germ

2-3/4cups bread flour

1/4cup whole wheat flour

1-1/2teaspoons rapid-rise active dry yeast

1/4cup oil-packed sun-dried tomatoes, drained and chopped

1-1/2cups water

2tablespoons sugar

2teaspoons salt

1tablespoon dried basil

3tablespoons olive oil

3tablespoons toasted wheat germ

3-1/2cups bread flour

1/2cup whole wheat flour

2teaspoons rapid-rise active dry yeast

1/3cup oil-packed sun-dried tomatoes, drained and chopped









Preparation:





1.Measuring carefully, place all ingredients except tomatoes in bread machine pan in order specified by owner' s manual. Spoon tomatoes into 4 corners of pan; do not cover yeast. 2.Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.









Nutritional Information:







Serving Size: 1 slice (1/12 of 1-1/2-pound loaf or 1/16 of 2-pound loaf)







Fiber

1 g







Carbohydrate

25 g







Saturated Fat









Total Fat

3 g







Calories from Fat

17 %







Calories

137







Protein

5 g







Sodium

274 mg









Dietary Exchange:







Fat

1/2







Starch

2