Sun-Dried Tomato and Ricotta Bread

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Sun-Dried Tomato and Ricotta Bread

 

2 3/4 cup bread flour

1 1/2 tsps. yeast

1 tsp. salt

1/3 cup sun-dried tomatoes in oil; drained, patted dry, and diced

1 tsp. fresh rosemary; minced

2/3 cup warm water

2/3 cup nonfat ricotta cheese

1 tbsp olive oil

 

Put all ingredients except tomatoes in machine according to

manufacturers directions and run on 'white bread' cycle, adding

tomatoes at raisin beep. If machine has no 'add raisins' signal, add

them about 5 minutes into the second knead. Be sure and check the

dough consistency after a couple of minutes of the first knead; add

more bread flour if necessary to achieve the correct consistency.