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Bread Machine Sun-Dried Tomato Cheese Bread

This bread is filled with the flavors of sun-dried tomatoes, fresh herbs, and Parmesan cheese.
Sun Dried Tomato Cheese Bread
Yield 1 loaf

Ingredients

  • 7/8 cup water
  • 1/4 cup plain yogurt
  • 8 halves sun-dried tomatoes (rehydrated)
  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup Parmesan cheese
  • 1 tablespoon Italian seasoning

Instructions

  • 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.

Notes

The rehydrated sundried tomatoes may be soft enough to break apart in the dough, or there may be chunks scattered throughout the dough. If you prefer, you can slice them into smaller pieces before rehydrating them in step 1.
Get Traditional Bread Making Method here.
Photo by Completely Delicious.