Rosemary Tomato Parmesan Bread

PaulaG's Note:

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"

• Total Time: 3 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Yield: 1 1lb loaf

• ½ cup water
• ¼ 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
• ¼ cup chopped sun-dried tomato

Directions:

1. Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
2. Turn on machine (use white bread setting).
3. If tomatoes are packed in oil, first blot them dry with a paper towel.
4. Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
5. If your machine has a fruit& nuts setting, add them when that beeper goes off.

Reviews

[Barb Gertz]

Delicious, We had company for dinner and we ate the whole loaf. Will defintely be making this again soon, Thanks for posting the recipe.

[ratherbeswimmin']

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.

[Mysterygirl]

This is sooo good. Have also tried it with oregano in place of the rosemary and want to make a loaf with sweet basil instead of rosemary. Very versatile and makes wonderful panini sandwiches although I like it just plain.