Sun-Dried Tomato Bread

Ingredients

• 1/4 cup julienne cut sun-dried tomatoes packed in oil with herbs (Garlic Tomatoes With Herbs and a Hint of Walnuts.)

Dough

• 1 1/3 cups water
• 1 teaspoon olive oil
• 4 cups unbleached flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 1/2 teaspoons fast-rising active dry yeast

Directions

1. 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. 2

   Use the dough setting press start.

3. 3

   When the dough cycle has finished remove dough from machine place it on a floured work surface.

4. 4

   Punch down.

5. 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. 6

   Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.

7. 7

   Place loaf on a lightly floured bread pan so it will keep its shape while rising.

8. 8

   Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.

9. 9

   Slash tops with a sharp knife.

10. 10

    For a glaze you can brush the bread with an egg wash!

11. 11

    Sprinkle with Sesame seeds if desired.

12. 12

    Or leave as directed for a rustic look.

13. 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. 14

    Transfer to wire rack and cool.