Rich Tomato Bread

From Cooking Light

• Ready In: 3 hrs 10 mins
• Serves: 16

Ingredients

• 1  cup boiling water
• 10  sun-dried tomatoes, packed without oil, cut in half
• 1 (2 1/4teaspoon) package  yeast
• 3 1⁄2 cups bread flour, divided
• 2  tablespoons olive oil
• 1  teaspoon salt
• 1  egg, lightly beaten
•  cooking spray
• 1  tablespoon butter, melted

Directions

1. Combine the water and tomatoes in a small bowl. Cover and let stand for 30 minutes.
2. Strain tomato mixture through a sieve over a bowl, reserving liquid.
3. Finely chop tomatoes.
4. Heat reserved liquid to 100° to 110°.
5. Place liquid in a large bowl, and stir in yeast. Let stand for 5 minutes.
6. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms.
7. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
8. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 45 minutes or until doubled in size.
9. Punch dough down; cover and let rest 5 minutes.
10. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface.
11. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
12. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
13. Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
14. Preheat oven to 350°.
15. Uncover dough; bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
16. Remove from pan; place on a wire rack.
17. Brush with melted butter.