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Basic/White Bread Program
Sun-Dried Tomato and Mozzarella Bread - Large 2 Lbs.
1 cup water, room temperature
1 teaspoon salt
1 teaspoon sugar
3 3/4 cups bread flour
1 1/4 teaspoons Italian seasoning
2 1/4 teaspoons yeast, active dry, instant or bread machine
1 cup shredded mozzarella
1/3 cup oil packed sun-dried tomatoes, drained & roughly chopped
Place water, salt, sugar, flour, Italian seasoning and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Basic/White program. Press loaf size and crust color buttons to select both size and crust preference. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the mozzarella and tomatoes. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

Servings: About 32 1 oz. servings

Nutritional information per serving

Nutritional information per serving (1 ounce): Calories 81 (22% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g • chol. 6mg • sod. 103mg • calc. 41mg • fiber 12g


by sandi Lampiris
Liquids like milk/water and egg and possibly butter are seriously missing from this recipe. Something was mistyped... my loaf never mixed for a batter consistency and could have broken a window after it was baked. The yeast version of this recipe, "Sun-Dried Tomato & Basil Bread" has cottage cheese, egg, etc for liquids. Please modify... sounds like an interesting recipe.

by Rebecca Spencer
Mozzarella and Sun-Dried Tomato Bread

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