PARMESAN SUN-DRIED TOMATO BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except tomatoes in bread machine pan in the order recommended by the manufacturer. Add tomatoes at the Raisin/Nut signal.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 150 calories (20 calories from fat) 2g fat (1g saturated) 5mg cholesterol 270mg sodium 29 carbohydrate (1g dietary fiber) 5g proteinSUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the tomatoes 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.DID YOU KNOW?Sun-dried tomatoes are fresh tomato slices that have been dried in the sun until they are chewy, intensely flavored and dark red. They add a rich flavor and color to breads. Sun-dried tomatoes are sold either packed in oil, which keeps them a little softer, or dry in cellophane, requiring soaking to make them softer before using. You can also find them labeled as "dried tomatoes" because they have been commercially dried.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.