Prep 10 mins
Cook 3 hrs 30 mins
This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in "The Bread Machine Book"
- 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
- 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.
Delicious, We had company for dinner and we ate the whole loaf. Will defintely be making this again soon, Thanks for posting the recipe.
Very tasty bread! I will say that I didn't use the fresh rosemary, I used about 1 teaspoon of dried, but it was still wonderful! Thanks for a recipe to add to my collection!
I am not much of a bread maker but every once in a while, I like to make a unique bread for sandwiches. This was perfect. The fresh rosemary was the key ingredient I thought. Very aromatic and full of flavor. The tomatoes were great too. The bread didn't last very long because we couldn't stop eating. Thanks moxie, for a wonderful recipe.