Sun-Dried Tomato & Parmesan Bread

A few folks asked, so I thought I’d share the Sun-Dried Tomato Parmesan Bread Recipe:

Kathie’s Sun-Dried Tomato & Parmesan Bread

1 Tablespoon Dry, Active Yeast

2 Cups Warm Water

1 Tablespoon Salt

2/3 Cup Dried Cherry Tomatoes in Olive Oil, Drained

2 Tablespoons of the Reserved Olive Oil

1/3 Cup Parmesan Cheese, shredded

3 Cups Whole Wheat Flour

3 Cups All Purpose Flour (more for kneading, etc.)

Rinse the cherry tomatoes slightly in warm water.  Don’t rehydrate just rinse off the excess oil.  Set aside.

Dissolve the yeast in the warm water.  Add the salt, olive oil, parmesan cheese, and dried tomatoes, mix well.  Add the whole wheat flour and the all-purpose flour mixing to form a dough.  Turn out to a floured board and knead until a soft, smooth dough forms.  Place dough in a greased bowl, cover with a towel and let double (about an hour or so).

Punch down the dough, divide in half and form 2 loaves.  Place loaves in greased pans or on baking sheets.  Cover with a towel and let double (about 40 minutes).  Preheat oven to 350 degrees.  Bake the risen loaves in the preheated oven for about 45 minutes – it will sound hollow when tapped when completely cooked.  Remove to a wire rack to cool completely before slicing.  Enjoy!

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