Dried Tomato & Rosemary Bread

This bread machine loaf packs savory, herby flavor into a recipe that takes about five minutes to load up. Snipped dried tomatoes go in with the water so they rehydrate as the machine works, softening into little pockets of concentrated, sweet-tart tomato flavor throughout the crumb.

Crushed rosemary and paprika give the bread a warm, aromatic backbone without being overpowering. Olive oil keeps the texture tender, and the powdered milk adds a subtle richness that rounds out the crust color during baking.

The key detail here is using dried tomatoes that are not oil-packed. Oil-packed tomatoes throw off the moisture balance in a bread machine recipe and can result in a gummy, dense loaf. Dry-packed ones absorb water from the dough and distribute evenly.

Chef Tips

• Snip the dried tomatoes into small pieces before adding. Large chunks don’t distribute well and create air pockets in the crumb.
• If your machine has a timer delay, this recipe works well for it since there are no perishable wet ingredients beyond the water.
• Check the dough ball during the first knead cycle. You want a smooth, slightly tacky ball. Add water a teaspoon at a time if it looks too dry, or a sprinkle of flour if it’s sticking to the sides.

Variations

• Add a tablespoon of grated Parmesan to the dry ingredients for a cheesy, savory twist.
• Swap rosemary for dried basil and add a clove of minced garlic for an Italian herb bread.
• Fold in a handful of chopped Kalamata olives at the mix-in beep for a Mediterranean loaf.