Sundried Tomato Bread

Name: Sundried Tomato Bread
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups strong bread flour or all purpose flour; 2 tsp instant yeast; 1-1/4 tsp salt; 1 tbsp sugar; 1large egg, room temperature; 1/2 cup lukewarm milk; 1/3 cup lukewarm water + 1/4 cup (as per requirement); 3 tbsp olive oil (or oil from the sundried tomatoes bottle); 3 tbsp Tangzhong Paste-- flour; 1/2 cup milk; 1/2 cup Filling: sun dried tomatoes chopped; 1 cup shredded cheese (provolone, Italian blend, or any melting; 6 minced garlic cloves; 1 tbsp dried parsley; 1 tbsp dried basil; 1 tsp onion powder; 1/2 tsp garlic powder (optional)

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#mysterybox3
#tomato
Unique flavored bread stuffed with sun-dried tomatoes. This savory bread goes well hot soups especially when it's toasted. It can be used for grilled sandwiches with thick slices of cheese in between them.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Saved

Ingredients

40 minutes

4 servings

3 cupsstrong bread flour or all purpose flour
2 tspinstant yeast
1-1/4 tspsalt
1 tbspsugar
1large egg, room temperature
1/2 cuplukewarm milk
1/3 cuplukewarm water + 1/4 cup (as per requirement)
3 tbspolive oil (or oil from the sundried tomatoes bottle)
3 tbspTangzhong Paste-- flour
1/2 cupmilk
1/2 cupFilling: sun dried tomatoes chopped
1 cupshredded cheese (provolone, Italian blend, or any melting
6minced garlic cloves
1 tbspdried parsley
1 tbspdried basil
1 tsponion powder
1/2 tspgarlic powder (optional)

Saved

Steps

40 minutes

1

For Tangzhong paste: Combine milk and flour in a saucepan. Cook the mixture on medium low heat stirring constantly till it forms a thick paste, about 1 to 1-1/2 minutes. Leave it aside to cool down a bit.
2

Combine all the ingredients of the filling in a bowl and keep aside.
3

For the dough--
Combine flour, salt, yeast, and sugar in a large mixing bowl or stand mixer bowl.
4

Blend milk and egg together. Add the milk mixture and tangzhong paste into the flour and run the mixer on low speed or mix with wooden spoon.
5

Once the dough starts coming together, add the water. Mix well and keep the mixer running till the dough leaves the sides of the bowl. If necessary, add additional water little at a time to the dough for it to be little loose and soft.
6

Transfer the dough to clean floured kitchen counter. Knead the dough with your palms away from you, fold and then repeat the stretching and kneading for 5-10 minutes till it's soft, elastic, and smooth.
7

Place the dough in a well oiled big bowl and cover it with a clean kitchen napkin. Leave it in a warm place to rise for at least an hour.
8

Punch the dough lightly to release all the air from the dough. Roll the dough in a big rectangle. Spread the filling evenly all over the dough except an inch from all sides.
9

Prepare a loaf pan by greasing and dusting it with flour. Shake off excess flour. Roll the dough from the widest side and make a tight roll. Place the seam side on the bottom.
10

Leaving about 1 to 2 inches from both ends, cut the dough in half. Twist the two sides and overlap them in a figure 8 fashion. Carefully place the bread in the prepared loaf pan. Cover with kitchen napkin again and let it rest for 30 minutes in a warm place again.
11

Meanwhile, preheat oven to 350 deg f. Bake the bread for 35-40 minutes or till the bread looks golden in colour.
12

Remove from oven and leave it in the loaf pan to cool for about 5 minutes. Transfer the bread to a wire rack to cool completely.
13

If bread after tapping on the bottom doesn't sound hollow, keep it in the oven for additional 5-10 minutes. Slice the bread only when it's completely cooled.