Basil and Sun-dried Tomato Bread

Bread Machine - Bread

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

Brief

Servings: 12

Yield: 1 - 1 1/2 pound loaf

Basil and Sun-dried Tomato Bread

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

Pumpernickel Rye Bread

Bread

Directions

Step 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.

Step 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.

Nutritional Information

Basil and Sun-dried Tomato Bread

Servings Per Recipe:12

Calories: 155.7

% Daily Value *

Protein: 5.9g 12%

Carbohydrates: 30.6g 10%

Dietary Fiber: 2.1g 8%

Sugars: 1g

Fat: 1g 2%

Saturated Fat: 0.1g 1%

Cholesterol: 0.2mg

Vitamin A Iu: 123.2IU 3%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.5mg 1%

Folate: 91.2mcg 23%

Calcium: 35.7mg 4%

Iron: 2.3mg 13%

Magnesium: 27.5mg 10%

Potassium: 119.1mg 3%

Sodium: 204.2mg 8%

Thiamin: 0.3mg 32%

Calories From Fat: 9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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