Rye tomato bread

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: RYE TOMATO BREAD
  Categories: Breadmaker, Brunch
       Yield: 15 servings
  
            -Dee Penrod FGGT98B
       1 pk (5/16-oz) yeast
       1 c  Bread flour
     3/4 c  Unbleached flour
     1/2 c  Rye flour
       1 tb Sugar
       1 ts Salt
       1 tb Caraway seed
     1/4 c  Chopped tomato
       1 tb Vegetable oil
     7/8 c  Tomato juice or veg juice v8
  
   GOOD WITH SANDWICHES CONTAINING CHEESE Put all ingredients, in the
   order given, into the bread pan, select WHITE bread, and push Start.
   NOTE: Here is a nice change from rye bread. Simply use tomato juice
   or vegetable juice for the liquid. This tangy, tasty bread makes
   great sandwiches--especially when they include cheese. It adds a
   festive touch to soups and winter casseroles, too. Makes 1 loaf, 8
   slices. Each slice: 215 calories; less than 1 gm dietary fiber; less
   than 1 gm soluble fiber; 43 gm carbohydrates; 7 gm protein; 2 gm fat
   (10% calories from fat); 0 mg cholesterol, 331 mg sodium; 110 mg
   potassium; 12 mg calcium.
  
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