Sun Dried Tomato And Ricotta Bread
Ingredients
2 3/4 C. bread flour
1 1/2 tsp. yeast
1 tsp. salt
1/3 C. sun-dried tomatoes in oil drained, patted dry and diced
1 tsp. fresh rosemary; minced
2/3 C. warm water
2/3 C. nonfat ricotta cheese
1 Tbsp. olive oil
Cooking Instructions
Put all ingredients except tomatoes in machine according to manufacturer’s 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)