| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread machi, Breads |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: Variation from Oster Breadmaker Instruction Book
Posted to MM-Recipes Digest by SuenDoug <SuenDoug@aol.com> on Mar 21, 1998
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