How do I bake a tangy sun-dried tomato loaf?

Elevate your bread game with our sun-dried tomato loaf recipe! Bursting with tangy flavors, it's perfect for adding a gourmet touch to any meal.

You'll need

Items needed to answer the question, How do I bake a tangy sun-dried tomato loaf. Items include: All-Purpose Flour Salt Sugar Instant Yeast Warm Water Olive Oil Sun-Dried Tomatoes

All-Purpose Flour 2 cups
Salt 1 teaspoon
Sugar 1 tablespoon
Instant Yeast 1 packet (2 ¼ teaspoons)
Warm Water ¾ cup
Olive Oil 2 tablespoons
Sun-Dried Tomatoes ½ cup (chopped)

Take note
Be careful not to overmix the dough, as it can result in a dense texture. Also, be sure to handle the sun-dried tomatoes with clean hands to avoid any contamination.

1

Gather Your Ingredients

First things first, let's gather all the ingredients you'll need for this tangy sun-dried tomato loaf. Here's the list: 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 packet (2 ¼ teaspoons) of instant yeast, ¾ cup of warm water, 2 tablespoons of olive oil, and ½ cup of chopped sun-dried tomatoes.

2

Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. Make sure the ingredients are well combined.

3

Activate the Yeast

In a small bowl, combine the warm water and instant yeast. Give it a quick stir and set it aside for about 5 minutes to activate the yeast. You'll know it's ready when it becomes foamy and bubbly.

4

Incorporate the Wet Ingredients

Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Mix everything together until a shaggy dough forms.

5

Knead the Dough

Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes. The dough should become smooth and elastic.

6

Add the Sun-Dried Tomatoes

Sprinkle the chopped sun-dried tomatoes over the dough. Continue kneading for another 2-3 minutes until the tomatoes are evenly distributed throughout the dough.

7

Let the Dough Rise

Shape the dough into a ball and place it 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 doubles in size.

8

Preheat the Oven

While the dough is rising, preheat your oven to 375°F (190°C).

9

Bake the Loaf

Once the dough has doubled in size, transfer it to a greased loaf pan. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

10

Cool and Enjoy

Remove the loaf from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. Slice and serve this tangy sun-dried tomato loaf alongside your favorite meals. Enjoy!