Instructions: *Note =) the PBH is from Penzeys and is a blend of (dried): chives, dill weed, French basil, French tarragon, chervil and white pepper (as listed on the label). Id think any blend of dried herbs you especially like would also work just fine.

Place ingredients in machine in appropriate order (liquid is given as a range to allow for differences in machines and humidity/temperature, etc. - I start with 10 oz. when using this recipe, and adjust as needed.); use Large/Light cycle (3 hrs., 10 min. total time on my machine) setting. Be prepared for the rather unusual color of this bread - the tomatoes run and it usually comes out a pinky-orange! Were especially fond of using this bread for grilled-cheese sandwiches.

NOTES : I often make this bread, which is a (slight) adaptation of the Classic White bread recipe in the booklet that came with my Regal Kitchen Pro machine. I snip into small pieces and pre-soak the dried tomatoes (in water), using any leftover liquid as part of the water in the recipe. Please bear in mind that Regal machines tend to use
*less* liquid than others, so you may need to adjust the amount of liquid to suit your own machine. (The loaf size is listed as large in the recipe book, and Im guessing that its what other recipes refer to as a 2# loaf, based on the amount of flour used. If you want a smaller loaf, you can probably use a white or wheat recipe that works for you, adding the tomatoes and herbs and making any minor adjustments needed. There are just two of us in our household, and this bread
*never* has a chance to go stale!)

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