Tomato−Basil Bread

 

Makes a large 1 1/2 loaf

2 1/4 teaspoons dry yeast 3 cups bread flour 3 tablespoons wheat bran 1/3 cup quinoa grain 3 tablespoons nonfat dry milk powder 1 tablespoon dried basil 1/3 cup chopped sun−dried tomatoes (DO NOT

 use reconstituted and packed in oil) 1 teaspoon salt 1 1/4 cups water

Pour boiling water over sun−dried tomato halves. Soak 10 minutes, drain, and cool to room temperature. Snip into 1/4 inch pieces with a kitchen scissors. Add all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.