1 c Water
1/2 c Sun-dried tomatoes in olive
-oil with herbs; julienne
-cut
4 tb Olive oil; from the jar of
-tomatoes
2 Cloves garlic; crushed
4 c Bread flour
1/3 c Grated Parmesan cheese
2 tb Sugar
2 ts Salt
2 ts Dried basil leaves; crushed
1 3/4 ts Regular active dry yeast
FOR MY OSTER MACHINE (follow your own machine’s directions):
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press SELECT until the desired bread setting number
is displayed. Press START
(For white breads, the bread setting selections are numbers 1-3. Select “1”
for 1 pound loaf recipes. Select either “2” or “3” for 1-1/2 and 2 pound
loaf recipes. select “2” for a desired medium crust color and “3” for a
desired dark crust color.)
5. Press START. Bread will be done baking in the number of hours indicated.
6. A fruit and nut beep is indicated at 32 minutes in to the cycle.
NOTES : Substitute roasted red peppers for the tomatoes for the original
recipe, and reduce the amount of fat in the recipe to 4 teaspoons margarine
or butter, softened.
Yields
16 Servings