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Sun-Dried Tomato Bread

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A delightful bread infused with sun-dried tomatoes and fresh basil, perfect for any meal.

Ingredients

Scale
  • 1 cup sun-dried tomatoes
  • 2 cups fresh basil, chopped
  • 4 cups bread flour
  • 1 tablespoon salt
  • 2¼ teaspoons active dry yeast
  • 1⅓ cups warm water
  • 2 tablespoons olive oil
  • 1 teaspoon sugar

Instructions

  1. Prepare the sun-dried tomatoes by soaking them in warm water for 20-30 minutes if using dried; chop if using oil-packed.
  2. Mix the dry ingredients in a large bowl: flour, salt, and yeast.
  3. Combine the warm water, sugar, and olive oil in a separate bowl. Let sit until frothy.
  4. Make the dough by combining the yeast mixture with the dry ingredients and stirring until shaggy.
  5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  6. First rise: shape the dough into a ball, place in a greased bowl, cover, and let rise for 1 to 1.5 hours.
  7. Shape the loaf by punching down the risen dough and forming it into a loaf shape.
  8. Second rise: place the shaped dough in a greased pan, cover, and let rise for 30-45 minutes.
  9. Preheat your oven to 400°F (200°C).
  10. Bake the bread for 25-30 minutes until golden brown.
  11. Cool the bread in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve warm with olive oil or herbed butter. You can freeze the bread once cooled.

Nutrition

Keywords: baking, bread, sun-dried tomatoes, Mediterranean, vegetarian

Find it online: https://flavorsbyclara.com/sun-dried-tomato-bread-quick-crusty-weeknight-comfort/