Robin Hood's Cheese and Tomato Grainery Bread

A healthy, hearty, full-flavored, prize winning recipe from Robin Hood Flour. Prep time includes approximate rising time and bake time varies depending on method and size of loaves/rolls.

• Ready In: 3 hrs 50 mins
• Serves: 18
• Yields: 1 ABM loaf

Ingredients

• 1  egg, beaten
• 1  cup water
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons liquid honey
• 1 1⁄2 cups flour
• 1  cup whole wheat flour
• 1⁄2 cup old fashioned oats
• 1⁄2 cup  robin hood red river  cereal (muesli- or granola-style cereal may also be substituted, if Robin Hood cereal is unavailable)
• 1  teaspoon salt
• 1 1⁄4 teaspoons bread machine yeast
• 2⁄3 cup sun-dried tomato, drained and chopped
• 1⁄4 cup parmesan cheese, grated

Directions

1. Add the first ten ingredients to machine according to manufacturer's directions.
2. Add tomatoes and cheese at"add ingredients" signal or after first rising.
3. Select whole wheat cycle for a bread machine loaf; OR select dough cycle, shape and bake in conventional oven.
4. LOAF: Shape dough into 3 or 4 balls.
5. Place in greased 8 1/2" x 4 1/2" loaf pan and cover loosely with plastic wrap.
6. Let rise in warm place about 1 hour.
7. Bake at 375°F for 25 minutes.
8. Cover with foil if becoming too brown.
9. ROLLS: Shape dough into 16 balls.
10. Place in greased 9" square pan.
11. Cover loosely with plastic wrap and let rise 30- 40 minutes.
12. Bake at 375°F for 18- 23 minutes.