Sun-Dried Tomato Bread

Ingredients for 2-lb loaf

•     1 1/2 cups water
•     3 tablespoons olive oil (or oil from oil-packed sun-dried tomatoes)
•     3 1/2 cups bread flour
•     1/2 cup whole wheat flour
•     3 tablespoons toasted wheat germ
•     2 tablespoons sugar
•     2 teaspoons salt
•     2 tablespoon fresh basil leaves (or 1 tablespoon dried basil leaves)
•     2 teaspoons rapid-rise yeast
•     1/3 cup oil-packed sun-dried tomatoes, drained and chopped

Instructions

Step 1: Place all ingredients, except tomatoes in bread machine in order specified above. Spoon tomatoes into 4 corners of pan; do not cover yeast.

Step 2: Program basic dough cycle; press start.

Step 3: Remove risen dough from bread machine pan. Roll to desired loaf shape and place in greased bread pan.  Cover and let raise until dough is 1 inch above the pan (approximately 30 minutes to 1 hour).

Step 4: Preheat oven to 350 degrees. Bake for 30 to 35 minutes until internal temperature of bread is 195 degrees. The bread is done when you tap the top and hear a hollow sound.