Sun-dried Tomato Bread Recipe: Makes 2 loaves
Ingredients
- 2 1/2 teaspoons active dry yeast
- 1/4 cup lukewarm water
- 1 teaspoon sugar
- 1 cup water
- 1 tablespoon sun-dried tomato oil
- 1/2 cup sun-dried tomatoes (chopped, oil-packed, drained tomatoes)
- 1 teaspoon salt
- 3 1/2 cup flour (unbleached)
- 1 egg (large, beaten)
- 2 tablespoons chives (chopped finely)
- 2 garlic cloves (minced)
- 2 tablespoons cilantro (freshly chopped, finely)
Method
Pour lukewarm water into a bowl and mix in sugar. Sprinkle dry yeast on top. Set aside to activate. In a small saucepan, heat 1 cup of water to 120 degrees. Add salt and oil. Remove. Add 1 1/2 cup of flour to the warm water. Stir in yeast mixture with a wooden spoon. Continue to stir till dough becomes smooth. Add sun-dried tomatoes, eggs, chives, garlic and cilantro. Place dough on a lightly floured surface and knead for 6-8 minutes. Add just enough of the remaining flour to make a stiff dough. Place dough into a greased bowl. Cover with plastic wrap till double. Punch down and let double again. Punch down dough. Place dough on a lightly floured surface. Cut dough in half and allow to rest for 10 minutes. Shape dough into two round loaves. Place loaves on a greased cookie sheet. Cover again, till double. Place bread into a pre-heated 375 F oven. Bake 40-45 min.