Prosciutto Olive Tomato Bread

* Exported from MasterCook *

Prosciutto Olive Tomato Bread

Recipe By : The Bread Machine Cookbook, Melissa Clark
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb loaf: -- 1 1/2 lb loaf:
1 Cup WATER -- (1-1/3 C.)
2 Tablespoons Vegetable OIL -- (3T.)
1/3 Cup Ripe TOMATO -- (1/2 C.) chopped
1/3 Cup olives -- (1/2 C.)
-Pitted Alfonse or other wine-cured olives
1/3 Cup Prosciutto -- (1/3 C.) shredded
2 Teaspoons SUGAR -- (1T.)
1/2 Teaspoon SAGE -- (2/3 tsp.)
1 Teaspoon SALT -- (1-1/2 tsp.)
1/3 Cup Rye FLOUR -- (1/2 C.)
1 1/2 Cups Whole-Wheat FLOUR -- (1-2/3 C.)
1 1/2 Cups Bread FLOUR -- (2 C.)
1 1/2 Teaspoons yeast -- (2 1/2 tsp)


Bake according to manuf. instructions.

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