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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 16 |
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From Cooking Light Ingredients:
1 cup boiling water |
10 sun-dried tomatoes, packed without oil, cut in half |
1 (2 1/4 teaspoon) package yeast |
3 1/2 cups bread flour, divided |
2 tablespoons olive oil |
1 teaspoon salt |
1 egg, lightly beaten |
cooking spray |
1 tablespoon butter, melted |
Directions:
1. Combine the water and tomatoes in a small bowl. Cover and let stand for 30 minutes.
2. Strain tomato mixture through a sieve over a bowl, reserving liquid.
3. Finely chop tomatoes.
4. Heat reserved liquid to 100° to 110°.
5. Place liquid in a large bowl, and stir in yeast. Let stand for 5 minutes.
6. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms.
7. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
8. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 45 minutes or until doubled in size.
9. Punch dough down; cover and let rest 5 minutes.
10. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface.
11. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
12. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
13. Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
14. Preheat oven to 350°.
15. Uncover dough; bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
16. Remove from pan; place on a wire rack.
17. Brush with melted butter.
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