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| 1 1/4 Tasse | water |
| 2 Teelöffel | olive oil |
| 1/4 Tasse | onion finely chopped |
| 1/3 Tasse | Snipped Dried Tomatoes, Not Oil-Packed |
| 2 gross | Cloves Garlic, Minced, About 2 tsp |
| 1 Teelöffel | Dried Rosemary, Crushed |
| 3 Tasse | bread flour |
| 2 Teelöffel | sugar |
| 1 Teelöffel | salt |
| 2 1/4 Teelöffel | Active Dry Yeast, Or 1 Pkg Yeast |
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Use a bread machine that will make a 1 1/2 lb loaf. Add ingredients in the order suggested by the manufacturer and start the machine. Or, prepare bread following a conventional yeast rise method and bake as baguettes.
To bake the dough as baguettes, set the cycle to dough or manual. When machine signals, remove dough to lightly floured surface. (Dough will be slightly sticky.) Punch down. Divide into 2 - 4 equal portions. Let rest 10 minutes. Shape into two 15 inch or four 8 inch loaves. Place on a greased baking sheet. Cover and let rise until nearly double (30 - 45 minutes). Slash tops with a sharp knife. Bake in a 375 deg F oven about 30 minutes or until bread sounds hollow, brushing twice with cold water during baking.
Makes one 1 1/2 lb loaf or two or four baguettes. (20 servings)
I made this as a loaf in the bread machine and it has a wonderful aroma while baking and tastes fabulous.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>
Notes : As baguettes: As a loaf:
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