| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bread machi, Breads |
1 |
Servings |
INGREDIENTS
|
|
1 lb loaf:; 1 1/2 lb loaf: |
| 1 |
c |
WATER; (1-1/3 C.) |
| 2 |
tb |
Vegetable OIL; (3T.) |
| 1/3 |
c |
Ripe TOMATO; (1/2 C.) chopped |
| 1/3 |
c |
Olives; (1/2 C.) Pitted Alfonse or other wine-cured olives |
| 1/3 |
c |
Prosciutto; (1/3 C.) shredded |
| 2 |
ts |
SUGAR; (1T.) |
| 1/2 |
ts |
SAGE; (2/3 tsp.) |
| 1 |
ts |
SALT; (1-1/2 tsp.) |
| 1/3 |
c |
Rye FLOUR; (1/2 C.) |
| 1 1/2 |
c |
Whole-Wheat FLOUR; (1-2/3 C.) |
| 1 1/2 |
c |
Bread FLOUR; (2 C.) |
| 1 1/2 |
ts |
Yeast; (2 1/2 tsp) |
INSTRUCTIONS
Bake according to manuf. instructions.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : The Bread Machine Cookbook, Melissa Clark
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