Rosemary Tomato Parmesan Bread
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Time
prep 0:10
total 3:40
Ingredients
| 1/2 cup | water | | 1/4 cup | milk | | 2 tbsp. | olive oil | | 1 tsp. | sugar | | 1 tsp. | salt | | 1 tbsp. | fresh rosemary, snipped into sm. pieces | | 1/3 cup | parmesan cheese, grated | | 2 cups | bread flour | | 2 tsp. | yeast | | 1/4 cup | chopped sun-dried tomatoes |
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Instructions
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. Otherwise, your bread will be pink. It will still taste good, but it will not have pretty chunks of tomatoes. If your machine has a fruit and nuts setting, add the tomatoes when that beeper goes off.
Author's Comments
This is adapted from "The Bread Machine Cookbook," one of those great clearance table $1 cookbooks. The original recipe used basil, not rosemary. But I have the incredible expanding rosemary bush in the front yard. So guess what herb I used? This makes great grilled-cheese sandwiches. mmmmm.
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