Prosciutto Olive Tomato Bread
- 1 13 cups water
- 3 tablespoons vegetable oil
- 12 cup ripe tomatoes, chopped
- 12 cup pitted wine cured olive (Alfonse)
- 13 cup prosciutto, shredded
- 1 tablespoon sugar
- 23 teaspoon sage
- 1 12 teaspoons salt
- 12 cup rye flour
- 1 23 cups whole wheat flour
- 2 cups bread flour
- 2 12 teaspoons yeast
- Bake according to manufacturers instructions.
water, vegetable oil, tomatoes, olive, sugar, sage, salt, rye flour, whole wheat flour, bread flour, yeast
Taken from www.food.com/recipe/prosciutto-olive-tomato-bread-500790 (may not work)