Sun-Dried Tomato Bread
Description
This is not a quick recipe, so start it a day in advance of needing it. It's a hearty, golden brown, crusty bread made from all-purpose flour, rapid-rise yeast, sun-dried tomatoes, garlic and 2 cheeses.
Ingredients
3 c. all-purpose flour
1 t. kosher salt
1 t. rapid-rise yeast (instant yeast)
1 1/2 c. water, at room temperature
¼ c. sun-dried tomatoes, softened in hot water according to package directions, drained, chopped (or sun-dried tomatoes packed in oil, drained and chopped)
1/4 c. Parmesan cheese, grated
1/4 c. Asiago cheese, grated
1 t. garlic, minced
non-stick cooking spray
Directions
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In a large bowl, combine flour, salt, and yeast; whisk together until combined. Add water; mix until combined.
Fold in the drained and chopped sun-dried tomatoes, garlic, Parmesan and Asiago cheeses. Pour the mixture into a clean, greased bowl; cover with plastic wrap.
Let the dough rise at room temperature for 18 hours. The dough should double in size. (See tips for alternative rising times.)
When ready, place the dough onto floured parchment paper. Shape the dough into a ball by stretching and folding it over. Spray the dough with non-stick cooking spray before covering it with plastic. Let it rest for 30 minutes.
Using a very sharp knife, score the top of the loaf with an “x”.
Place a 4 quart Dutch oven/pot in a COLD oven. Preheat the oven and pot to 450 degrees F.
Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven/pot. Cover; bake for 30 minutes.
Uncover; bake for 15 minutes, or until golden brown on top.
Carefully remove the bread loaf from the Dutch oven/pot. Allow to cool for 30 minutes before slicing. First, slice the loaf in half, then slice the pieces that you need and putting the halves back together to limit the exposure to the air on the cut pieces. Wrap in plastic wrap or foil.
12 slices.