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This recipe comes from Robyn Brown Sargent, one of our baking education specialists. She writes a bread machine column in every Baking Sheet. If the spirit moves you to cook, this savory leave-in-the-machine bread is a great accompaniment to scrambled or poached eggs.
Makes One (1 1/2-pound) Loaf
1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
2 tablespoons Baker's Special Dry Milk or instant powdered milk
1 teaspoon salt
3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
2 tablespoons (1/4 ounce) chopped sun-dried tomatoes
1/4 cup (1 ounce) grated Asiago cheese
1 teaspoon dried basil (optional)
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the Basic setting, light crust, and press Start.
Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. Yield: 1 loaf.
Nutrition information per serving (1 slice, 1/16 of loaf, 41g): 112 cal, 2g fat, 4g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 2mg cholesterol, 181mg sodium, 76mg potassium, 9RE vitamin A, 1mg iron, 39mg calcium, 52mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 2, Holiday 2000 issue.