Basil Tomato Parmesan Bread

This is a good savory bread. The first quantity listed for the ingredients makes a 1 pound loaf; the quantity in parentheses makes a 1 1/2 lb. loaf.

Water – 1/2 c. (3/4 c.)                                                      
Milk – 1/4 c. (6 tbsp.)
Olive oil – 2 tbsp. (3 tbsp.)
Sugar – 1 tsp. (1 1/2 tsp.)
Salt – 1 tsp. (1 1/2 tsp.)
Dried basil – 2 tsp. (3 tsp.)
Grated Parmesan cheese – 1/3 c. (1/2 c.)
Bread flour – 2 c. (3 c.)
Yeast – 2 tsp. (1 tbsp.)
Chopped sun-dried tomatoes – 1/4 c. (6 tbsp.)

Add all ingredients except tomatoes into the bread machine pan in the order listed.  Set machine for white bread, medium crust, and press start.

If tomatoes are oil packed, blot them dry.  Add chopped tomatoes to the dough after the first kneading, or when the beeper indicates it is time to add fruit.


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