Recipe: Dried Tomato and Rosemary Bread (bread machine) and Appetizer Topping

DRIED TOMATO AND ROSEMARY BREAD

"A savory complement to any meal or small slices can be garnished to make tempting party appetizers."



FOR A 1 POUND LOAF:
2/3 cup water
2 tablespoons snipped unsalted dried tomatoes (do not use oil pack)
1 tablespoon olive oil or vegetable oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons nonfat dry milk powder
2 teaspoons sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1 1/2 teaspoons Fleischmann's Bread Machine Yeast

FOR A 1 1/2 POUND LOAF:
1 cup water
3 tablespoons unsalted dried tomatoes (do not use oil pack)
1 tablespoon olive oil or vegetable oil
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry powder milk
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
3/4 teaspoon paprika
2 teaspoons Fleischmann's Bread Machine Yeast

FOR A 2 POUND LOAF:
1 1/3 cups water
1/4 cup snipped unsalted dried tomatoes (do not use oil pack)
2 tablespoons olive oil or vegetable oil
1 1/2 teaspoons salt
4 cups bread flour
1/4 cup nonfat dry powder milk
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
2 teaspoons Fleischmann's Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tomatoes with the water. Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Makes 1 loaf

APPETIZER TOPPING (optional)

3/4 teaspoon rosemary, crushed
1/2 cup butter, softened
1 medium-size fresh tomato, sliced
1 cup shredded cheddar cheese
1/4 cup sliced green onion

Slice bread into 1/2-inch thick slices. Stir rosemary into softened butter; spread on one side of each bread slice. Top with tomato slices, cheese, and green onions.

Source: Fleishmann's