Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
Have all ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. Select basic/white cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread from pan when cycle is finished; cool on wire rack.