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Tomato-Basil Bread



  • 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


  1. Pour boiling water over sun-dried tomato halves. Soak for 10 minutes, drain, and cool to room temperature.
  2. Snip tomatoes into 1/4 inch pieces with a kitchen scissors.
  3. 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.

Yield: large 1 1/2 pound loaf

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