Sun-dried Tomato And Ricotta Bread Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 3/4 cup: Bread flour,
1 1/2 tsp: Yeast,
1 tsp: Salt,
1/3 cup: Sun-dried tomatoes in oil, drained, patted dry, and diced
1 tsp: Fresh rosemary, minced
2/3 cup: Warm water,
2/3 cup: Nonfat ricotta cheese,
1 tbsp: Olive oil,
Directions:
Put all ingredients except tomatoes in machine according to manufacturers
directions and run on white bread cycle, adding tomatoes at raisin beep.
If machine has no add raisins signal, add them about 5 minutes into the
second knead.
Be sure and check the dough consistency after a couple of minutes of the
first knead; add more bread flour if necessary to achieve the correct
consistency.
From: _Sun-dried Tomatoes_ by Broderick, adapted by Linda Shogren
Source from luhu.jp
directions and run on white bread cycle, adding tomatoes at raisin beep.
If machine has no add raisins signal, add them about 5 minutes into the
second knead.
Be sure and check the dough consistency after a couple of minutes of the
first knead; add more bread flour if necessary to achieve the correct
consistency.
From: _Sun-dried Tomatoes_ by Broderick, adapted by Linda Shogren
Source from luhu.jp