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basil-tomato-bread recipe

Date: Sat, 4 Nov 1995 17:39:56 -0500
 From: EWWatRLS@aol.com
 from that excellent new cookbook by Madge Rosenberg, The Best Low-Fat,
 No-Sugar Bread Machine Cookbook Ever. ( Note that all these
 bread-machine recipes can also be made the old-fashioned
 sweat-of-the-brow way, or the way I do, which is to do the messy
 mixing and kneading of the dough in my bread machine, and the shaping,
 final-rising, and baking in pans of my choice, in my oven.)
 Makes a large 1 1/2 loaf in the machine, or two regular loaves baked in the
 standard-sized loaf pans.
 2 1/4 teaspoons dry yeast
 3 cups bread flour
 3 tablespoons wheat bran
 1/3 cup quinoa grain (I didn't have this so I just substituted more flour)
 3 tablespoons nonfat dry milk powder
 1 tablespoon dried basil
 1/3 cup chopped sun-dried tomatoes (see below)*
 1 teaspoon salt
 1 1/4 cups water
 *Pour boiling water over sun-dried tomato halves.  Soak 10 minutes, drain,
 and cool to room tenperature.  With a scissors. snip into 1/4 inch pieces.
  Do not use tomatoes that are reconstituted and packed in oil for this
 Add all the ingredients in the order suggested by your bread machine manual
 and process on the basic bread cycle according to the manufacturers
 directions.  Or knead by hand (or by machine), let rise in bowl lightly
 sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed
 with veg. spray) , and then bake till browned and done in a 350 oven
 (approxinaely 20-25 minutes.)
 kwlacto lacto