Sun-Dried Tomato Bread

  • Difficulty: Medium
  • 2 hours and 30 minutes
  • 6 servings

Stuffing tart sun-dried tomatoes into the bread dough turns out to be a delicious idea, so we urge you to do the same. Coating your bread with melted butter immediately after baking ensures a soft crust for it. As for the garlic, well, its flavor rocks!

Ingredients Needed for Sun-Dried Tomato Bread

1 pound flour
1 teaspoon nutritional yeast
salt
3 cups of warm water
1 cup melted butter
1 cup sun-dried tomatoes
2 teaspoons of dried oregano
3 garlic cloves, crushed

How to Cook Sun-Dried Tomato Bread

  1. Add the flour, yeast, warm water, and 1/2 cup butter to the dough mixer bowl. Season with salt and mix until you have a dough.
  2. Cover the bowl with a towel and let the dough rise for 60 minutes.
  3. Dust the work surface with flour and place the dough on it. Start making 2 ounces dough balls and stuff each one with a sun-dried tomato. We’ve got 13 of them.
  4. Transfer the dough balls to a roomy round cake pan. Sprinkle with dried oregano then bake for 45 minutes at 360⁰F/180⁰C.
  5. Mix the crushed garlic with the remaining melted butter. Coat the bread with it immediately after baking, then let it soak.

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