Rosemary Tomato Parmesan Bread

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"

• Ready In: 3 hrs 40 mins
• Yields: 1 1lb loaf

Ingredients

• 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

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.