Title: Tomato Bread
Categories: Bread machi, Breads
Yield: 10 Servings

1 Lb Loaf:
5 1/2 oz Whole-wheat flour
5 1/2 oz White flour; Strong
1/2 ts Yeast
1/2 tb Sugar
1 tb Powdered milk
2 tb Olive oil
1 oz Sun-dried tomatoes; finely
-chopped
1 oz Olives; finely chopped
1 tb Dried basil
1/2 ts Salt
210 ml Water

Place all ingredients in bread pan in order specified by manufacturer.
Select wholewheat cycle and press start.

It tastes very good but is not a particularly high rising bread because of
the wholewheat flour.

>From: donna@mfslater.demon.co.uk (donna Slater)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe