SPINACH AND SUN-DRIED TOMATO BREAD1 (10 ounce) package frozen chopped spinach, thawed
1 1/4 teaspoons dry yeast
1 3/4 cups bread flour
1/2 cup whole wheat flour
1/4 cup chopped sun-dried tomatoes
1/4 cup minced onions
1 teaspoon dried oregano
1/2 teaspoon salt
2 egg whites
1/3 cup water
Squeeze the spinach to remove as much water as possible. Measure out 1/2 (3/4) cup for this recipe. Reserve the rest for another use.
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.
*Pour boiling water over the sun-dried tomato halves. Soak 10 minutes, drain, and let coot to room temperature. With a scissors, snip into 1/4-inch pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe
Source:
Best Low-Fat, No-Sugar Bread Machine Cookbook Ever by Madge Rosenberg