Thursday, December 9, 2010

Herbed Bread with Sun-Dried Tomatoes

Herbed Bread with Sun-Dried Tomatoes

1 cup warm water
pinch sugar
1 package active dry yeast
3/4 cup whole milk
2 Tablespoons unsalted butter, diced
1 Tablespoon honey
4 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg
1 Tablespoon minced fresh thyme
1 Tablespoon minced sun-dried tomatoes

1. Combine the water and sugar; sprinkle in the yeast and let stand until foamy. Microwave the milk, butter, and honey in a bowl on high until the mixture is warm, 30 seconds. Put the flour and salt in food processor. With the machine running, add the yeast mixture, milk mixture and egg; pulse until the dough forms a ball.
2. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover and let dough rise in warm spot 1 hour.
3. Combine the thyme and sun-dried tomatoes. Punch down the dough. Sprinkle 1/3 of the thyme mixture over the dough and fold into dough. Repeat two more times. Put the dough into pan of choice. Cover and let dough rise another 45 minutes.
4. Preheat oven 375 degrees. Bake 30 minutes. Unmold the bread on a wire rack and let cool.

Serves 12
Adapted from Weight Watchers

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