Ingredients
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1 cup water, plus
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2 tablespoons water
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1 1/2 tablespoons olive oil
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2 1/4 cups bread flour
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1 cup whole wheat flour
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1 tablespoon sugar
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1 teaspoon salt
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3 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary
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1/2 teaspoon garlic powder
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2 teaspoons active dry yeast
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3 tablespoons sun-dried tomatoes, chopped (dry packed)
Instructions
- 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).