Sundried Tomato and Cheese Bread
Sundried Tomato and Cheese Bread
Submitted by Great Lakes Culinary Institute, Traverse City
Soups and Breads
Ingredients
- 3 1/2 cups cold water
- 9 cups bread flour
- 1/2 cup Fustini's Medium SELECT olive oil
- 1 tablespoon salt
- 2 tablespoons instant dry yeast
4 1/2 oz marinated sundried tomatoes, diced
- 3 tablespoons garlic, coarsely chopped
- 2 tablespoons fresh rosemary, chopped
- 1/3 cup Asiago cheese, cut into small dice
- 1/3 cup Parmigiano Reggiano, shredded
Directions
- Preheat oven to 420 degrees. Pour cold water into a bowl of a stand mixer with the dough hook attachment. Add flours, olive oil, salt and yeast on top of the water and mix at speed 1 for 4 minutes. Then mix at speed 2. for 4 additional minutes. When the dough is mixed, add and mix in tomatoes, garlic, rosemary and cheeses until thoroughly incorprated. It is normal for the dough to be sticky.
- Let the dough rise in an oiled bowl for 45 minutes or until doubled in bulk. Punch down and fold in thirds, similar to a business letter. Let rise another 30 minutes.
- Divide dough into five pieces. Shape into rounds and let rest 15 minutes. Shape into oblong loaves, cover with a damp towel and let rise again for 45 minutes. Score each loaf 3 times like a baguette and spray lightly with water. Bake on a parchment-lined sheet pan 20-22 minutes.
- NOTE: Both the dough and the finished bread freeze well, so don't hesitate to make the whole quantity. To freeze the dough, make a tight ball after the first rise and roll it flour. Then put in an oiled Ziploc bag and squeeze out the air. May be frozen for up to a month. Baked bread can be placed in a Ziploc bag in the freezer for up to 3 months.
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