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Home Dish Sundried Tomato Bread

Sundried Tomato Bread

Name: How to cook Sundried Tomato Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sonia Shringarpure (Thefoodiedoodler)

Sundried Tomato Bread

#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.

Ingredient

Food ration :

4 servings

Cooking time :

40 minutes

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

minced garlic cloves

1 tbsp

dried parsley

1 tbsp

dried basil

1 tsp

onion powder

1/2 tsp

garlic powder (optional)

Cooking instructions

* Step 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.

* Step 2

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

* Step 3

For the dough--

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 11

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

* Step 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.

* Step 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.

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