Sun-Dried Tomato Bread

Recipe by Rita1652
READY IN: 40mins
SERVES: 12-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Use the dough setting press start.
  • When the dough cycle has finished remove dough from machine place it on a floured work surface.
  • Punch down.
  • 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.
  • Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
  • Place loaf on a lightly floured bread pan so it will keep its shape while rising.
  • Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
  • Slash tops with a sharp knife.
  • For a glaze you can brush the bread with an egg wash!
  • Sprinkle with Sesame seeds if desired.
  • Or leave as directed for a rustic look.
  • 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.
  • Transfer to wire rack and cool.
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