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Sun-dried Tomato and Mozzarella Bread
White Bread Cycle
Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Water, 80°–90°F 1 cup
2
⁄3 cup + 1 tablespoon
1
⁄2 cup + 3 tablespoons
Salt 1 teaspoon
3
⁄4 teaspoon
3
⁄4 teaspoon
Granulated sugar 1 teaspoon
3
⁄4 teaspoon
1
⁄2 teaspoon
Bread flour 3
3
⁄4 cups 2
3
⁄4 cups 2 cups
Italian seasoning 1
1
⁄4 teaspoons 1 teaspoon
3
⁄4 teaspoon
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons 2 teaspoons
Shredded mozzarella cheese 1
1
⁄4 cups 6 ounces 4 ounces
Oil-packed sun-dried tomatoes,
1
⁄4 cup + 2 tablespoons
1
⁄4 cup 3 tablespoons
drained and roughly chopped
Place water, salt, sugar, bread flour, Italian seasoning and yeast, in order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the
Cuisinart
™
Convection Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to
mix, knead, rise and bake. When Mix-in’s tone sounds, add cheese and tomatoes. When pause signal sounds, remove dough and kneading paddle if desired,
reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread
slices best when allowed to cool.
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2
1
⁄2 teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
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
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