Prosciutto Olive Tomato Bread
| Yield: | 1 Servings |
| Categories: | Bread Machine, Breads |
| 1 lb loaf:; 1 1/2 lb loaf: | ||
| 1 | c | WATER; (1-1/3 C.) |
| 2 | tb | Vegetable OIL; (3T.) |
| 1/3 | c | Ripe TOMATO; (1/2 C.) chopped |
| 1/3 | c | Olives; (1/2 C.) Pitted Alfonse or other wine-cured olives |
| 1/3 | c | Prosciutto; (1/3 C.) shredded |
| 2 | ts | SUGAR; (1T.) |
| 1/2 | ts | SAGE; (2/3 tsp.) |
| 1 | ts | SALT; (1-1/2 tsp.) |
| 1/3 | c | Rye FLOUR; (1/2 C.) |
| 1 1/2 | c | Whole-Wheat FLOUR; (1-2/3 C.) |
| 1 1/2 | c | Bread FLOUR; (2 C.) |
| 1 1/2 | ts | Yeast; (2 1/2 tsp) |
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