SUN-DRIED TOMATO BREAD

Sun-Dried Tomato Bread image

Provided by Rita1652

Time 40m

Yield 12-20 serving(s)

Number Of Ingredients 7

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

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.