Sun-Dried Tomato and Rosemary Bread
Sun-Dried Tomato and Rosemary Bread is so scrumptious. This savory, quick and easy dinner bread is filled with sun-dried tomatoes, rosemary, and paprika. The nice thing about this recipe is it's made in the breadmaker! This tasty recipe makes a 2-lb. loaf. It's also great as a breakfast bread with Fried Eggs served over top!
Ingredients
- 1 1/4 cups hot water
- 1/3 cup Bella Sun Luici sun-dried tomatoes, julienne-cut with Italian basil do not use oil pack
- 2 tbsp. olive oil or Crisco shortening
- 2 tbsp. sugar
- 1 tsp. salt
- 3 3/4 cups bread flour NOT all-purpose flour
- 1 tsp. rosemary crushed
- 1/2 tsp. paprika
- 1 1/4 tsp. Fleishmann's bread machine yeast preferred over any other brand
Instructions
- Layer in 2-lb. loaf cylinder and bake according to breadmaker directions.
- Mine takes 3 hours 50 minutes.
- Allow to cool about 15 minutes in the pan.
- Remove from pan and butter top and sides to prevent crust hardening.
- Slice down and serve.
Notes
NOTE: Homemade bread has no preservatives and needs to be stored in the refrigerator after 2 days.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
Recipe adapted from Black and Decker.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!