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Tomato Basil Rye Bread, 1.5 lb.
A great bread to serve with soups and salads.
8 fl ounces (1 cup) water, 80°F
2 tablespoons vegetable oil
6 halves, sun dried tomatoes
3 tablespoons sugar
1½ teaspoon salt
2⅓ cups bread flour
1 cup medium rye flour
2 teaspoons dried basil leaves
2¼ teaspoons active dry yeast
1½ teaspoons bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.