Sun-Dried Tomato Bread

Sun-Dried Tomato Bread

(4-loaves)

Ingredients:

6 cups All-Purpose Flour

2 tsp. Salt

2 tbsp. Sugar

1 oz. Fresh Yeast

1 2/3 – 2 cups Warm Milk

1 tbsp. Tomato Puree

5 tbsp. Olive Oil from Sun-Dried Tomatoes

5 tbsp. Olive Oil

¾ cup Drained Sun-Dried Tomatoes, chopped

1 large Yellow Onion, chopped

Directions:

Mix flour, salt and sugar in a large bowl and make a well in center of mix.  Add the yeast and 2/3 cup of warm milk to the well.  In another bowl mix the puree with remaining warm milk and add to flour bowl with all the olive oil.  Mix by hand until you have formed a dough ball.  Turn out on floured surface and knead dough for 10 minutes.  Clean the bowl and put dough in it.  Cover the dough with a towel and let rest/rise 2 hours.  Knock the dough back and add the tomatoes and onions.  Knead the dough until tomatoes and onions are evenly distributed.  Shape into 4 loaves, put in greased pans and cover for 45 minutes.  Bake the loaves in a pre-heated 375 degree oven for 45 minutes or until a hollow sound comes when you thump the loaf.  Cool on a rack before serving.

Note:               You can cut this recipe in half to make just 2 loaves.  Or cut ingredients by 4 and make a single loaf.

Ideas for Future Efforts

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