Roasted Garlic and Sun-Dried Tomato Loaf

From Canadian living January 2008 Have not tried yet. I have included ABM method for the dough only

• Ready In: 3 hrs 40 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1  head garlic
• 3  tablespoons extra virgin olive oil
• 1⁄2 teaspoon granulated sugar
• 1  cup warm water
• 2 1⁄4 teaspoons active dry yeast
• 2  tablespoons  finely chopped sun-dried tomatoes packed in oil
• 1  teaspoon salt
• 1  cup  multi-grain flour or 1  cup whole wheat flour
• 2  cups white bread flour

Directions

1. Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
2. In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
3. Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
4. Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
5. With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
6. Variation.
7. Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):
8. Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.