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


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.

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