*  Exported from  MasterCook  *
 
                       Prosciutto Olive Tomato Bread
 
 Recipe By     : The Bread Machine Cookbook, Melissa Clark
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread Machine                    Breads
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         1 lb loaf: -- 1 1/2 lb loaf:
    1      Cup           WATER -- (1-1/3 C.)
    2      Tablespoons   Vegetable OIL -- (3T.)
      1/3  Cup           Ripe TOMATO -- (1/2 C.)  chopped
      1/3  Cup           olives -- (1/2 C.)
                         -Pitted Alfonse or other wine-cured olives
      1/3  Cup           Prosciutto -- (1/3 C.)  shredded
    2      Teaspoons     SUGAR -- (1T.)
      1/2  Teaspoon      SAGE -- (2/3 tsp.)
    1      Teaspoon      SALT -- (1-1/2 tsp.)
      1/3  Cup           Rye FLOUR -- (1/2 C.)
    1 1/2  Cups          Whole-Wheat FLOUR -- (1-2/3 C.)
    1 1/2  Cups          Bread FLOUR -- (2 C.)
    1 1/2  Teaspoons     yeast -- (2 1/2 tsp)
 
 
 Bake according to manuf. instructions.
 
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