Sundried tomatoes and black olives bread
Today, finally feeling better from my enteritis, I decided that, should I become ill again, I would at least have some tasty bread to eat.
So, inspired by my sister's recipe, I put my bread machine to work, and ended up with a black-speckled, orange-y, and tall loaf of bread that smelled so good I could not wait for it to be out of the machine!
1 1/4 cup water
1 1/4 tsp salt
1 tbsp sugar
3 2/3 cup unbleached white flour
1 1/2 yeast
5 sundried tomatoes preserved in oil
1 tsp, each, oregano and basil
Addition: 1/2 cup chopped, pitted olives
Cycle: French (or Basic)