Sun-Dried Tomato Bread

Rita~'s Note:

Crisp, savory bread dotted with red gems. I used Recipe #386675 but if you can't do nuts try Recipe #57884.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• ¼ cup julienne cut sun-dried tomatoes packed in oil with herbs (Recipe #386675)

Dough

• 1 1⁄3; cups water
• 1 teaspoon olive oil
• 4 cups unbleached flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 ½ teaspoons fast-rising active dry yeast

Directions:

1. Add water to the machine following with the rest of the dough ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
2. Use the dough setting press start.
3. When the dough cycle has finished remove dough from machine place it on a floured work surface.
4. Punch down.
5. Roll into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat once more letting the dough rest in between folding.
6. Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
7. Place loaf on a lightly floured bread pan so it will keep its shape while rising.
8. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
9. Slash tops with a sharp knife.
10. For a glaze you can brush the bread with an egg wash!
11. Sprinkle with Sesame seeds if desired.
12. Or leave as directed for a rustic look.
13. Place into a preheated oven at 425 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 20 minutes.
14. Transfer to wire rack and cool.

Reviews

[awalde]

This bread is perfect to for a summer dream!
We loved this bread with a fresh salad. My son did not want to stop eat this bread!
Thanks for posting!