SUN-DRIED TOMATO ROSEMARY BREAD (ABM)
A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com
Provided by duonyte
Categories Yeast Breads
Time 3h20m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
- Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
- When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
- Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).
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