SUN-DRIED TOMATO BREAD
Crisp, savory bread dotted with red gems. I used Recipe #386675 but if you can't do nuts try Recipe #57884.
Provided by Rita1652
Categories Yeast Breads
Time 40m
Yield 12-20 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 157.8, Fat 0.8, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 32.3, Fiber 1.2, Sugar 0.5, Protein 4.5
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