Friday, November 29, 2013

Sun-Dried Tomato and Parmesan Sandwich Bread





















I have made five loaves of this bread in the past few weeks. It is just so good! The flavor combination is amazing, and the bread is a beautiful color. I've found that the recipe can be doubled pretty easily, but you'll probably have to knead by hand once the dough comes together. It was a bit too much dough for my stand mixer.
If making two loaves, wrap the extra in foil and put in the freezer - the foil holds in the moisture.

Recipe: Sun-Dried Tomato and Parmesan Sandwich Bread
Adapted slightly from Completely Delicious
Yield: 15-16 slices per loaf

Ingredients:
10 halves sun-dried tomatoes
Hot water
1/4 cup plain yogurt
3 cups bread flour
1 1/2 tsp salt
2 tbsp sugar
1 tsp herbs de provence
1/4 cup grated Parmesan cheese
2 1/4 tsp active dry yeast (1 package)

Directions:
Cover sun-dried tomatoes with hot water and let soak for 2 hours. Drain, reserving soaking water.

Combine 1 cup of the tomato water with the yogurt in a small pot, heat until steaming. Stir to combine, and let cool until 120-130 F.

In the bowl of a stand mixer, add 2 cups of the flour, the salt, sugar, herbs de provence, parmesan cheese, and yeast. Add the yogurt mixture, and use the dough hook to mix well. Add the tomatoes. Add the remaining flour, 1/4 cup at a time, while mixing on medium-low, until the dough clears the bowl. You want the dough to be tacky, but not sticky. Knead for a total of 5-7 minutes, until smooth and elastic.

Put the dough into a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled. Gently punch down the dough and knead a few times.

Roll the dough into a rough 7x14 inch rectangle. Starting with a short end, roll up tightly, and pinch the ends closed. Put it, seam-side down, in a greased 9x5 inch loaf pan. Cover with plastic wrap.



Preheat oven to 350 F. Let rise 30 minutes, or until dough has risen 1 inch above the sides of the pan. Bake until golden brown and an instant-read thermometer registers 190-200 F, about 25-30 minutes. Remove loaf from the pan and let cool on a wire cooling rack. Let cool completely before slicing (it slices really well once refrigerated).





Enjoying a delicious egg sandwich on our homemade bread!