Here’s a recipe for a delicious, hearty herb bread that goes great with pasta!

It turns a very pretty orange color from the tomatoes, and the bits of basil and quinoa give it a very unique and pretty look. Use dried tomatoes, not tomatoes that are reconstituted and packed in oil.

Basil & Sun-dried Tomato Bread

Ingredients

• 4 teaspoons active dry yeast
• 3 cups bread flour
• 3 tablespoons vital wheat gluten
• 1/3 cup quinoa OR 7-grain cereal
• 3 tablespoons instant powdered milk
• 1 tablespoon dried basil
• 1/3 cup chopped sun-dried tomatoes
• 1 teaspoon salt
• 1 1/4 cups water
• 2 TBS honey
• 2 TBS olive oil

Directions

1. With scissors, snip sun-dried tomatoes into 1/4 inch pieces.
2. Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start.
3. When cycle is completed, let bread cool slightly.
4. Slice and enjoy!

NOTE: Be sure to add enough flour so the dough is not really sticky–the honey will increase the liquid content of the recipe, so you may need more flour to balance that off.

NOTE: Quinoa is a small grain. Vital wheat gluten is a high-protein flour. Both are available in health food stores, and sometimes in the baking or organic section of your market shelved with other grains.

NOTE: To bake in the oven, knead by hand or machine, let rise in lightly buttered bowl for about an hour, punch down, shape, let rise in 2 loaf pans (lightly sprayed with vegetable spray or buttered), then bake in a 350° oven for approximately 25 to 30 minutes, until loaves are browned and sound hollow when tapped on bottom.

Tags: basil sun-dried tomato, basil tomato bread, sun-dried tomato bread, tomato bread

This entry was filed under Bread Recipes.