Basil and Sun-dried Tomato Bread recipe

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Ingredients

2 ¼ teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
⅓ cup quinoa
3 tablespoons instant powdered milk
1 tablespoon dried basil
⅓ cup chopped sun-dried tomatoes
1 teaspoon salt
1 ¼ cups water
1 cup boiling water to cover

Nutrition Info

155.7 calories
carbohydrate: 30.6 g
cholesterol: 0.2 mg
fat: 1 g
fiber: 2.1 g
protein: 5.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 204.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces.

  2. Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start.

Recipe Yield

1 - 1 1/2 pound loaf

Recipe Note

This hearty, herb bread goes great with pasta! Use dried tomatoes, not tomatoes that are reconstituted and packed in oil.

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