Recipe - Sicilian Bread

FOR 1 LB LOAF
1 One half teaspoon Active Dry Yeast, (2 1/4
Tsp)
1 Three fourths cup Bread Flour, (2 2/3 C)
One half cup WholeWheat Flour, (Three fourths C)
1/8 teaspoon Black Pepper, (One fourth Tsp)
2 tablespoon Capers, (3 T)
1 tablespoon Red Wine Vinegar, (1 One half T)
One half teaspoon Salt, (Three fourths Tsp)
2 tablespoon Raisins, Or Currants (3 T)
2 tablespoon Chopped SunDried Tomatoes,
*Note, (3 T)
Three fourths cup Water, (1 C + 2 T)

*NOTE: Not oil packed tomatoes. Pour boiling water over the sundried
tomatoes halves. Soak 10 minutes, drain, and cool to room temp. With a
scissors, snip into 1/4" pieces. Do not use tomatoes that are reconstituted
and packed in oil for this recipe.

Add all ingredients in the order suggested by your bread machine manual and
process on the basic bread cycle according to the manufacturer's
directions.

This is wonderful!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 145.4, Fat 0.7g, Carb 29.9g, Fib 2.1g, Pro 5.1g, Sod 173mg,
CFF 4.3%.

Recipe by: The Best LowFat, NoSugar Bread Machine Cookbook Ever

Posted to Digest breadbakers.v097.n002, by Reggie Dwork
reggie@reggie.com on Fri, 10 Jan 1997.