Rich Tomato Bread

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Sun-dried tomatoes give the loaf a savory quality. And because the water used to rehydrate the tomatoes is the liquid for the bread, the tomatoes' flavor (and color) permeates the loaf. Enriched with olive oil and an egg, the bread takes on a moist texture. It's excellent or sandwiches - try it with turkey and Brie. Or toast it and add a little smear of butter.
== Ingredients ==
* 1 cup boiling water
* 20 sun-dried tomato halves, packed without oil
* 1 package dry yeast (about 2 1/4 teaspoons)
* 3 1/2 cups bread flour, divided
* 2 tablespoons extra virgin olive oil
* 1 teaspoon salt
* 1 large egg, lightly beaten
* Cooking spray
* 1 tablespoon butter, melted
== Directions ==
# Combine boiling water and tomatoes in a small bowl
# Cover and let stand 30 minutes.
# Drain tomato mixture through a sieve over a bowl, reserving liquid.
# Finely chop tomatoes.
# Heat reserved liquid to 100° to 110°.
# Place liquid in a large bowl, and stir in yeast.
# Let stand 5 minutes.
# Lightly spoon flour into dry measuring cups; level with a knife.
# Add 3 cups flour, chopped tomatoes, oil, salt, and egg to yeast mixture; stir until a soft dough forms.
# Turn dough out onto a floured surface.
# Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
# Place dough in a large bowl coated with cooking spray, turning to coat top.
# Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
# Punch dough down; cover and let rest 5 minutes.
# Roll dough into a 14 x 7-inch rectangle on a lightly floured surface.
# Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
# Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
# Lightly coat dough with cooking spray.
# Cover and let rise 30 minutes or until doubled in size.
# Preheat oven to 350°.
# Uncover dough; bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
# Remove from pan; place on a wire rack.
# Brush with melted butter.
Yield: 16 servings (serving size: 1 slice)
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Bread Recipes
Category:American Recipes
Category:American Vegetarian
Category:Water Recipes
Category:Tomato Recipes
Category:Sun-dried tomato Recipes
Category:Yeast Recipes
Category:Flour Recipes
Category:Bread flour Recipes
Category:Olive oil Recipes
Category:Salt Recipes
Category:Egg Recipes
Category:Cooking spray Recipes
Category:Butter Recipes
Category:Healthy Recipes