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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 cup boiling water |
20 sun-dried tomato halves, packed without oil |
1 package dry yeast (about 2 1/4 teaspoons) |
3 1/2 cups bread flour, divided |
2 tablespoons extravirgin olive oil |
1 teaspoon salt |
1 large 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. Finely chop tomatoes. Heat reserved liquid to 100° to 110°. Place liquid in a large bowl, and stir in yeast. Let stand for 5 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms.
4. 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).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
6. Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
7. Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
8. Preheat oven to 350°.
9. Uncover dough; bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; place on a wire rack. Brush with melted butter.
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