Homemade bread with an Italian twist! I love homemade bread. That incredible aroma that fills the house and those thick, warm slices are just what I need when the weather is cold. My sundried tomato, olive, and herb bread is a favorite, especially when making an Italian meal. These flavorful, loaded loaves are so delicious and look festive, making them a wonderful addition to a special meal. This recipe makes two large loaves, giving you the chance to enjoy one for yourself and freeze one for later, or you can treat someone else with a special homemade gift.
Belle’s Sundried Tomato, Olive, and Herb Bread
2 cups warm water
2/3 cup sugar
1 1/2 tablespoons yeast
1 1/2 teaspoons salt
1/4 cup oil (I use the oil from the sundried tomatoes)
¾ cup chopped sundried tomatoes (the jarred type in oil)
1/3 cup chopped black olives
1 tablespoon Italian seasoning
½ cup shredded parmesan cheese (optional)
4-5 cups flour In a large mixing bowl (I use my stand-up mixer) dissolve the sugar in the warm water, and then sprinkle the yeast evenly over the top. Let it sit until yeast resembles a creamy foam. Mix the salt and oil into the yeast. Mix in the tomatoes, olives, Italian seasoning, and cheese. Then mix in the flour one cup at a time until you can touch it without the dough being wet. Turn the dough out onto a lightly floured surface and knead it until smooth. Shape it into a ball and put it into a greased bowl. Turn the dough to coat all sides. Cover with a dish towel and let it rise until it has doubled in size, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, place into two greased 9 x 5 inch loaf pans, divide each loaf into three pieces, and place on a large baking sheet covered in parchment paper. Roll the pieces into ropes and braid- tucking the ends under at both sides. Cover the bread with a dish towel and allow to rise again for about 30 minutes. Bake at 350 degrees for 30-40 minutes. Check the bread after 20 minutes and cover lightly with foil if it is getting too brown.
