BREAD MACHINE ~ SUNDRIED TOMATO AND ROSEMARY RECIPE - (3.4/5)
Provided by Angela-4
Number Of Ingredients 12
Steps:
- Soak 8 sun-dried tomatoes in 3/4 cup boiling water for about 10 minutes. Drain, reserving water. Snip tomatoes. Add the 1/4 cup water to drained tomato water to make up 1 cup. Place ingredients into bread machine in order suggested for your bread machine's use - ie yeast first, or not... ending with the 1 cup total of water. The soaked tomatoes may be placed in either with the liquid or on top of the dry ingredients. Bake on white bread cycle using light crust option.
SUPER EASY ROSEMARY BREAD MACHINE BREAD
Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!
Provided by Stacy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 55.1 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 585.1 mg, Sugar 6.5 g
ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES
Steps:
- Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
SUN-DRIED TOMATO ROSEMARY BREAD (ABM)
A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com
Provided by duonyte
Categories Yeast Breads
Time 3h20m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
- Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
- When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
- Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).
BREAD MACHINE SUN-DRIED TOMATO ROLLS
A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
- Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
- Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 210 mg
ROSEMARY TOMATO PARMESAN BREAD
This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in "The Bread Machine Book"
Provided by PaulaG
Categories Yeast Breads
Time 3h40m
Yield 1 1lb loaf
Number Of Ingredients 10
Steps:
- 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.
- If your machine has a fruit& nuts setting, add them when that beeper goes off.
Nutrition Facts : Calories 1410.5, Fat 42.3, SaturatedFat 11.4, Cholesterol 37.8, Sodium 3161, Carbohydrate 210.3, Fiber 10.8, Sugar 10.2, Protein 45.8
BREAD MACHINE FOCACCIA WITH SUN-DRIED TOMATO
This has been a staple in our house for years. Wonderful with a bowl of soup. Prep time includeds time in bread machine and rising times.
Provided by Rhonda_H
Categories Yeast Breads
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
- Set to Dough cycle, and start the machine.
- Dough will be 1/2 pound.
- When the bread machine has finished the Dough cycle, take the dough out.
- Knead for 1 minute by hand.
- Place in an oiled bowl, and turn a few times to coat the surface of the dough.
- Cover with a damp cloth, and let rise for 15 minutes in a warm place.
- Dust a 10 x 15 inch baking tray with cornmeal.
- Roll out dough to fit the pan.
- Make indentations in the dough with your finger tips.
- Brush top surface with oil, and cover with a damp cloth.
- Allow to rise for 30 minutes.
- Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
- Bake at 400 degree F for 15 minutes, or until nicely browned.
- Cool slightly, and cut into squares for serving.
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