Ingredients
Scale
For the Bread:
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes, finely chopped
- 1 tablespoon dried basil
- 1/2 teaspoon garlic powder
For Garnish:
- Olive oil for brushing (optional)
- Additional sun-dried tomatoes, chopped
- Fresh basil, chopped
Instructions
- In a small bowl, combine warm water, sugar, and active dry yeast. Allow the mixture to sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Gradually incorporate the dry ingredients into the wet, forming a dough.
- Knead the dough on a floured surface for approximately 8-10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and incorporate finely chopped sun-dried tomatoes, dried basil, and garlic powder. Knead the dough again to distribute the ingredients evenly.
- Shape the dough into a loaf and place it in a greased or parchment-lined loaf pan.
- If desired, brush the top of the loaf with olive oil and sprinkle additional chopped sun-dried tomatoes and fresh basil for garnish.
- Bake in the preheated oven for 25-30 minutes or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.
- Allow the Sun-Dried Tomato Bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy this flavorful bread, savoring the combination of sun-dried tomatoes, basil, and garlic for a delightful and aromatic experience.
