Wednesday, May 18, 2016

Rosemary Tomato Parmesan Bread

I put this in the breadmaker on an afternoon that I had a chuck roast in the crockpot.  My house smelled wonderful and the bread was divine!
Rosemary Tomato Parmesan Bread
Yield 1 1lb loaf

1⁄2 cup water
1⁄4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, snipped into small pieces
1⁄3 cup parmesan cheese, grated
2 cups bread flour
2 teaspoons yeast
1⁄4 cup chopped sun-dried tomato Beth used her dehydrated tomatoes

Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.

Turn on machine (use white bread setting).

If tomatoes are packed in oil, first blot them dry with a paper towel.

Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.

If your machine has a fruit& nuts setting, add them when that beeper goes off.

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