Sun-Dried Tomato + Cheese Bread

THIS. BREAD. This bread is gooooood. People who don’t like sun-dried tomatoes like it. People who don’t even really like bread like it! For me, personally, I love cheese and bread with a hot, messy passion. So obviously I had to make this. I really want to have another slice right now as I write this but it’s all gone.

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I made the mistake of making only one loaf because I thought (foolishly), welll MAYBE if it’s not the best or it doesn’t turn out we won’t want two loaves lying around. But it IS the best. It’s the best and you deserve it.

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This bread loves being taken on picnics, served on the side as your starch for any meal, and slaaathered in butter.

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Sun-Dried Tomato + Cheese Bread

(slightly adapted from Completely Delicious)

Ingredients

1 cup water
1/4 cup plain yogurt
3 cups bread flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon chopped fresh herbs (rosemary, thyme, sage, oregano, etc)
1/4 cup cheese, grated (I used half Parmesan half Cheddar)
2 1/4 teaspoons (1 package, 7 grams) active-dry yeast
8 halves sun-dried tomatoes

Directions

  1. Cover the sun-dried tomatoes with water and let soak for 2 hours. Remove from bath and chop finely.
  2. In a small saucepan, heat the water and yogurt until steaming, stirring to combine. Remove from heat and let cool for 5 minutes, or to 120-130 degrees F.
  3. In the bowl of a stand mixer fitted with a dough hook, combine 1 1/2 cups flour, salt, sugar, herbs, cheese, and yeast. Add the yogurt mixture and mix until incorporated. Add the rehydrated tomatoes. Add the flour 1/4 cup at a time, while mixing on medium low until the dough clears the bowl but is still tacky to the touch (you may not need all of the remaining flour). Knead on medium speed until smooth and elastic, 5-7 minutes.
  4. Put the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise until doubled, about 1 hour. Gently punch down the dough and knead a few times.
  5. Gently roll the dough into a rough 7×14 inch rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9×5 inch loaf pan. Preheat oven to 350 degrees.
  6. Cover with plastic wrap and let rise until your finger leaves an indentation when you touch the dough (this stage took about 30 minutes for me). Bake until golden brown, 25-30 minutes. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
  7. Store bread in an airtight container, bread will keep for several days.
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