Savory Cheese-Tomato Bread Abm (Large) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Based on a recipe from Richard Langer's cookbook, More Recipes for Your Bread Machine Bakery. I love this savory bread! He says in the intro: ....This bread is for hearty winter stews and hot soups. It's also good with cheese, naturally, or simple drizzled with olive oil. Quantities for the small loaf are included in parentheses. Ingredients:
3/4 cup heavy cream (1/2 cup) |
3 tablespoons olive oil (2 tablespoons) |
3 eggs |
3/4 cup sun-dried tomato, slices reconstituted according to the package instructions (1/2 cup) |
1/2 cup chopped scallion (1/4 cup) |
3 large garlic cloves, crushed (2 large) |
1 cup grated sharp italian cheese (such as parmesan cheese, romano or asiago cheese 3/4 cup) |
3 1/2 cups unbleached all-purpose flour (2 cups) |
1 -2 teaspoon salt, to taste (1/2 to 1 1/2 teaspoons) |
2 teaspoons active dry yeast (1 1/2 teaspoons) |
Directions:
1. Add cream and olive oil to your bread pan, unless the instructions for your machine direct you to place the yeast in the bottom of the pan first thing, in which case the other dry ingredients should be added next, the liquids last.
2. Break in the eggs and add the tomato slices, scallions, garlic, grated cheese, flour, and salt. Measure the yeast into its own dispenser if your machine has one; otherwise, scatter the yeast over the other dry ingredients.
3. Bake the loaf on your machine's quick cycle.
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