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SUN-DRIED TOMATO AND RICOTTA BREAD



Ingredients:
2 3/4 Cup(s) Bread flour
1 1/2 Teaspoon(s) Yeast
1 Teaspoon(s) Sugar; or honey
1/3 Cup(s) Sun-dried tomatoes in oil; drained, patted dry, and diced
1 Teaspoon(s) Fresh rosemary; minced
2/3 Cup(s) Warm water
2/3 Cup(s) Nonfat ricotta cheese
1 Tablespoon(s) Unbleached all-purpose flour
Directions: 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. From: _Sun-dried Tomatoes_ by Broderick, adapted by Linda Shogren
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