suemunzlinger's Recipe

Sun-Dried Tomato Bread

Category: Breads and quick breads

Yield: 1 loaf

Ingredients
1/3 cup lukewarm water
1 package (2 1/4 teaspoons) active dry yeast
2 1/2-3 cups all-purpose flour, divided
1 cup buttermilk
1/3 cup extra-virgin olive oil
1/3 cup parmesan cheese, grated
6-8 sun-dried tomato halves, finely chopped
3 teaspoons chopped herbs (rosemary, sage, thyme, etc.) OR Italian seasoning
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
unsalted butter, garnish

Directions
1.In a small bowl or glass, combine active yeast with warm water and stir to dissolve. Let sit 5-10 minutes, or until frothy. If mixture is not frothy, discard and start again.
2.In a large bowl or mixer, mix together 2 cups flour, salt and sugar until incorporated.
3.On low speed or by hand, beat in yeast mixture, buttermilk and oil until a shaggy dough begins to come together.
4.Fold in parmesan cheese and chopped tomatoes, and continue mixing until dough is smooth and elastic.
Note: if dough is too wet, add more flour a few tablespoons at a time. If too dry, add 1-2 teaspoons water.
5.Knead dough for 5-7 minutes, then transfer to a lightly oiled bowl.
6.Place dough in a warm, draft-free place for 1-1 1/2 hours, or until doubled in size.
7.Preheat oven to 350 F and grease a 9x5-inch loaf pan with non-stick spray or butter.
8.Once doubled in size, punch dough down and roll it into a loaf shape.
9.Place in loaf pan, cover with a clean towel or plastic wrap, and let rest for another 45 minutes.
10.Remove covering, sprinkle chopped herbs over the top and bake for 25-30 minutes, or until golden brown.
11.Remove from oven and let cool 5-10 minutes, then run a knife along the edge of the pan to loosen the bread and turn it out to finish cooling completely.
12.Slice and serve with butter, or store (or freeze) in an airtight container.