Rosemary Tomato Parmesan Bread

by moxie

Prep time: 0:10 Overall time: 3:40

Servings: 1 loaf

INGREDIENTS

1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, snipped into small pieces
1/3 cup parmesan cheese, grated
2 cups bread flour
2 teaspoons yeast
1/4 cup chopped sun-dried tomatoes

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.

CHEF 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.

Tagged: breads, parmesanherbbread add tags

Have you made it? What'd you think?

Log in to review this recipe.