Sun-dried Tomato and Mozzarella Bread for the Bread Machine

I have a Cuisinart Bread machine and love to make bread from the recipe book that came with it. I made this recipe twice in two different sizes and discovered that more water was needed.  Since it is winter and dry, I assume the flour is very dry and needs extra water.  The recipe below is as written in the book, but I suggest looking at the dough as it kneads to see if extra water is needed.  You can tell this by looking to see if all the flour has been incorporated.  I had to add an extra 1/2 cup to the 2 pound loaf and 1/4 to the 1 pound loaf.  If you make this recipe on a warm humid day, the extra water may be unnecessary.

Makes 2 lb loaf

1 cup water, 80-90 degrees F
1 tsp salt
1 tsp granulated sugar
3 3/4 cups bread flour
1 1/4 tsp Italian seasoning
2 1/4 yeast, active dry, instant or bread machine
1 1/4 cups shredded mozzarella cheese
1/4 cup + 2 TBS oil packed sun-dried tomatoes, drained and roughly chopped

Here's how:

Place water, salt, sugar, flour, seasoning and yeast in the pan, fitted with the paddle in the order listed.

Wet ingredients added

Dry ingredients added

 Place the pan into the machine.

Press Menu and select White.

Press Crust and select Medium.

Press Loaf and select 2 lbs.

Press Start.

Check during the first kneading cycle to see if extra water is needed. Add as necessary.

This is what the dough looks like with enough water.  If there is flour on the bottom, add water until the flour is incorporated.

When the Mix-in's sound beeps, add the cheese and tomatoes.

Chopped tomatoes and shredded cheese

Mix-ins added to the dough

 When the pause signal beeps (6 beeps), remove the paddle from the dough.  This is optional.  You can remove the paddle after baking.

Press Start to continue.

Remove bread from pan when done and let cool on a wire rack completely.

Serve as a sandwich bread or use as a dipping bread in olive oil.