Recipe: Rosemary Caesar Bread (using sun-dried tomatoes and tomato juice) (bread machine)

ROSEMARY CAESAR BREAD
Makes 1 (1 1/2 pound) loaf, about 12 slices

1/3 cup snipped (about 1/4-inch pieces) sun-dried tomatoes (use dry, not oil-packed)
Boiling water
1 1/4 cups tomato juice, at room temperature
1 tablespoon olive oil
3 1/4 cups all-purpose flour
1/4 teaspoon paprika
1 to 2 tablespoons coarsely chopped fresh rosemary
1 tablespoon granulated sugar
1 1/4 teaspoons bread machine yeast

Put sun-dried tomatoes in small bowl; add enough boiling water to cover. Let soak for 10 minutes. Drain well and pat dry with paper towel.

Put tomato juice, oil, flour, paprika, sun-dried tomatoes, rosemary, sugar and yeast in bread pan in the order recommended by the bread machine manufacturer. Insert pan into oven chamber. Select basic/white bread cycle (regular light cycle).

Note: The salt for this recipe is in the tomato juice.

Adapted from source: Canada's Best Bread Machine Baking Recipes by Donna Washburn and Heather Butt