Tomato-Basil Bread

Makes a large 1 1/2 pound loaf

2 1/4 teaspoons dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain
3 tablespoons nonfat dry milk powder
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes (DO NOT
    use reconstituted and packed in oil)
1 teaspoon salt
1 1/4 cups water

Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain, and cool to room temperature. Snip into 1/4 inch pieces with a kitchen scissors. Add all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.