Sun Dried Tomato Bread

Yield: 1 loaf


  • 3 to 3 1/2 cups flour, divided
  • 1 1/2 tbsp sugar
  • 1/2 tbsp salt
  • 2 1/4 tsp active dry yeast
  • 1 1/8 cups warm water
  • 1 tbsp shortening
  • 1 jar (12 oz.) sun dried tomatoes
  • 3/4 oz. fresh basil, chopped
  • 7 cloves garlic, minced
  • 1 cup shredded cheese


  1. In a mixing bowl, combine 2 cups flour, sugar, salt, and yeast.
  2. Add the water and shortening.  Mix until it forms into a thick slurry.  Be sure to scrap the bottom to get any flour that has settled.
  3. Add enough remaining flour to form a dough.  Knead for 7-10 minutes.
  4. Transfer to a greased bowl and cover.  Let rise in a warm place until doubled, about 30 minutes.
  5. Punch the dough down.  Turn on a floured surface and roll into a large rectangle, about 8.5" x 22".
  6. Sprinkle the tomatoes, basil, garlic, and cheese over the dough.  Roll up along the long side, creating a 22" long log.  Pinch to seal closed and rotate the seam onto the bottom.
  7. Using kitchen shears, cut along the length of the dough about 2/3 of the way through the roll, exposing the insides.  Leave 0.75" uncut on each end.
  8. Taking the two uncut ends, form the dough into an "S" shape.  Then tuck the ends under the middle, forming an "8".
  9. Transfer the loaf onto a baking stone.  Let stand in a warm place while it rises, about 30-40 minutes.
  10. Bake at 400°F for 20-30 minutes.  Cool on a wire rack.

Adapted from King Arthur and Betty Crocker.