A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com
- 1 cup water, plus
- 2 tablespoons water
- 1 1⁄2 tablespoons olive oil
- 2 1⁄4 cups bread flour
- 1 cup whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons sun-dried tomatoes, chopped (dry packed)
- 3 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary
- 1⁄2 teaspoon garlic powder
- 2 teaspoons active dry yeast
- Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
- Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
- When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
- Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).