Sun Dried Tomato Bread

Ingredients

• 180 g (3/4 cup) whole milk
• 2 teaspoons instant yeast or active dry yeast
• 30 g (2 1/2 Tablespoons) granulated sugar
• 375 g (3 cups*) all-purpose flour
• 1 large egg
• 3/4 teaspoon salt
• 60 g (4 Tablespoons) unsalted butter, at room temperature.
• 80 g (5 Tablespoons) sundried tomato pesto
• 1 tablespoon unsalted butter, melted
• Flaky salt

Instructions

1. 1

   In a small saucepan, warm the milk to...: In a small saucepan, warm the milk to around 95-104°F / 35-40°C but not hotter than that. Pour it into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.

2. 2

   Add in the flour, salt, and egg. Fit...: Add in the flour, salt, and egg. Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough.

3. 3

   Add in the softened butter, a few cubes...: Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl. Alternatively, knead by hand for around 10 minutes until it becomes a strong and smooth dough. If you need a break, take it. The dough responds well to resting time.

4. 4

   Once kneaded, form the dough into a dough...: Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover it with plastic wrap, beeswax wrap, or a dampened clean kitchen towel.

5. 5

   Let the dough rise in a warm place...: Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact rise time will depend on your room temperature.

6. 6

   Grease a 9x5-inch loaf pan with olive oil...: Grease a 9x5-inch loaf pan with olive oil or butter.

7. 7

   Pull the risen bread dough from the bowl...: Pull the risen bread dough from the bowl onto a lightly floured surface. Form the dough into a 12-inch (30cm) long log and use a bench scraper or knife to cut it into 12 equal 1-inch pieces. If you want them really even you can weigh the whole dough first and then divide it by 12.

8. 8

   Shape each piece into a little ball. Roll...: Shape each piece into a little ball. Roll each ball out into a circle around 4 ½ inches (11cm) in diameter.

9. 9

   Spread each piece with about 1/2 - 3/4...: Spread each piece with about 1/2 - 3/4 teaspoon of sundried tomato pesto, leaving a little border around. Fold the dough circle in half.

10. 10

    Place the half circle into the loaf pan...: Place the half circle into the loaf pan with the edges facing up. Continue with the remaining dough and filling, stacking the layers of dough in the pan. You might need to balance the loaf pan with the long end facing up when you add the dough into it, so the pieces don't fall flat.

11. 11

    Cover the loaf pan with plastic wrap or...: Cover the loaf pan with plastic wrap or place it in a warm and humid place to rise again until doubled in size. You can create a warm and humid spot by placing the bread in a turned-off oven, next to a mug of boiled water.

12. 12

    Preheat the oven to 350°F (180°C).

13. 13

    Bake the sundried tomato bread for around 30-35...: Bake the sundried tomato bread for around 30-35 minutes until deep golden brown. If it is browning too fast, you can cover the top of the bread loosly with aluminum foil.

14. 14

    Once baked, brush the top of the bread...: Once baked, brush the top of the bread with melted butter. Sprinkle with flaky salt.