Tomato Herb Bread

It was just a matter of time before I started making bread again. Now that I have my new mixer with a dough hook that puts Captain Hook to shame, I have to test it out, right? I found a recipe in my step daughter's cookbook for white bread. I will shamelessly admit I bought her the latest Better Homes and Garden cookbook for Christmas so I could use it too!

The recipe is below. The items from the cookbook are listed in normal text; what I added is in italics.Some directions have been altered.

• 5-3/4  to 6-1/4 cups  all-purpose flour (I used 5 3/4 c)
• 1  package  active dry yeast
• 1/2 c coarsely chopped sundried tomatoes
• 1 T dried thyme
• 1 T dried basil
• 1 T dried oregano
• 2 handfuls (technical term) shredded Parmesan cheese  
• 2-1/4  cups  milk or buttermilk
• 2  tablespoons  sugar
• 1  tablespoon  butter or shortening
• 1-1/2  teaspoons  salt
• Olive oil for bowls and pans

Directions

1. In a large mixing bowl combine 2-1/2 cups of the flour, tomatoes, herbs, cheese and the yeast; set aside.

In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.

Add milk mixture to dry mixture. Beat with dough hook on low (stir) speed for 30 seconds, scraping the sides of the bowl constantly.

 Beat on high (4-6) speed for 3 minutes, adding flour in 1/2 c at a time until dough forms one mass in the bowl.

2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. (I may have had too much fun with that) Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans. I used one 8x4x2 loaf pan and one of my mini loaf pans that have cute shapes in the bottom.
4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12x8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.
5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).

6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

 

See the cute little squirrel on my mini loaf? The bread was so yummy!  I'll probably continue experimenting with different herbs and combinations to see what other concoctions I can come up with. 

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