Rosemary Tomato Parmesan Bread |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in The Bread Machine Book Ingredients:
1/2 cup water |
1/4 cup milk |
2 tablespoons olive oil |
1 teaspoon sugar |
1 teaspoon salt |
1 tablespoon fresh rosemary, snipped into small pieces |
1/3 cup parmesan cheese, grated |
2 cups bread flour |
2 teaspoons yeast |
1/4 cup chopped sun-dried tomato |
Directions:
1. Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
2. Turn on machine (use white bread setting).
3. If tomatoes are packed in oil, first blot them dry with a paper towel.
4. Cut or snip tomatoes into small pieces- but do not add them until after the first knead.
5. If your machine has a fruit& nuts setting, add them when that beeper goes off.
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