Sun-Dried Tomato and Basil Bread

This is from my Light & Tasty 2007 cookbook.  And wow is this the tastiest bread.  It’s really easy to make and even easier to eat : )

Sun-Dried Tomato and Basil Bread

Ingredients:

  • 1/2 c. boiling water
  • 1/4 c. sun-dried tomatoes (not packed in oil)
  • 1/2 c. milk
  • 1/4 c. grated Parmesan
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 4-1/2 teaspoons minced fresh basil (or roughly 1 tablespoon dried basil)
  • 1/2 teaspoon salt
  • 1 package (1/4 oz) active dry yeast
  • 2 tablespoons warm water (110°F to 115°F)
  • 1 egg, beaten
  • 2-1/4 to 2-1/2 c. all-purpose flour

Directions:

  1. Pour boiling water over tomatoes and let stand 15 minutes.  Then, drain and chop.
  2. In saucepan, combine next 6 ingredients (milk to salt).  Add tomatoes.
  3. Cook and stir mixture over low heat until sugar is dissolved. Remove from heat and cool slightly.
  4. In large mixing bowl, dissolve yeast in warm water.  Add tomato mixture, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  5. Knead on a floured surface until smooth, about 6-8 minutes.
  6. Place in a bowl coated with non-stick cooking spray. Turn once to coat top. Cover and let rise until doubled, about 1 hour.
  7. Punch dough down and shape into loaf. Put on baking sheet coated with non-stick cooking spray. Cover and let rise until doubled, about 40 minutes.
  8. Bake at 350°F for 20-25 minutes (Toaster oven: 350°F for ~15 minutes).
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