Title: Sicilian Bread
Categories: Bread machi, Breads, Italian, Low fat
Yield: 8 Servings

-------------------------------FOR 1 LB LOAF-------------------------------
1 1/2 ts Active Dry Yeast, (2 1/4
-Tsp)
1 3/4 c Bread Flour, (2 2/3 C)
1/2 c Whole-Wheat Flour, (3/4 C)
1/8 ts Black Pepper, (1/4 Tsp)
2 tb Capers, (3 T)
1 tb Red Wine Vinegar, (1 1/2 T)
1/2 ts Salt, (3/4 Tsp)
2 tb Raisins, Or Currants (3 T)
2 tb Chopped Sun-Dried Tomatoes,
-*Note, (3 T)
3/4 c Water, (1 C + 2 T)

*NOTE: Not oil packed tomatoes. Pour boiling water over the sun-dried
tomatoes halves. Soak 10 minutes, drain, and cool to room temp. With a
scissors, snip into 1/4" pieces. Do not use tomatoes that are reconstituted
and packed in oil for this recipe.

Add all ingredients in the order suggested by your bread machine manual and
process on the basic bread cycle according to the manufacturer's
directions.

This is wonderful!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


NOTES : Cal 145.4, Fat 0.7g, Carb 29.9g, Fib 2.1g, Pro 5.1g, Sod 173mg,
CFF 4.3%.

Recipe by: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever

Posted to Digest bread-bakers.v097.n002, by Reggie Dwork
on Fri, 10 Jan 1997.