Sun-Dried Tomato and Ricotta Bread
From: Sun-dried Tomatoes by Broderick, adapted by Linda Shogren

2 3/4 cup bread flour
1 1/2 tsp 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.