Sun-Dried Tomato and Basil Bread

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Sun-Dried Tomato and Basil Bread."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/sun-dried-tomato-and-basil-bread-recipe.htm>  04 December 2008.

Sun-Dried Tomato and Basil Bread Photo
Sun-Dried Tomato and Basil Bread
Yield: Makes 12 or 16 servings (1 loaf)
See Cooking Videos
Ingredients:
1
cup water

4-1/2
teaspoons sugar

1-1/2
teaspoons salt

2
teaspoons dried basil

2
tablespoons olive oil

2
tablespoons toasted wheat germ

2-3/4
cups bread flour

1/4
cup whole wheat flour

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

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

1-1/2
cups water

2
tablespoons sugar

2
teaspoons salt

1
tablespoon dried basil

3
tablespoons olive oil

3
tablespoons toasted wheat germ

3-1/2
cups bread flour

1/2
cup whole wheat flour

2
teaspoons rapid-rise active dry yeast

1/3
cup 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 <1 g
Total Fat 3 g
Calories from Fat 17 %
Calories 137
Protein 5 g
Sodium 274 mg
Dietary Exchange:
Fat 1/2
Starch 2


This recipe appears in: Yeast & Bread Machine