Ingredients
- ¼ cup warm water
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- ½ cup low-fat milk warmed
- 3 tablespoons extra virgin olive oil
- 1 egg
- 2 teaspoons salt
- 3 cups bread flour
- 4 ounces oil-packed sundried tomatoes
- ½ teaspoon garlic powder
- ¾ cup shredded Italian cheese blend
- ⅓ cup chopped fresh basil
Instructions
- Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form. Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough.
- Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased. Cover and let rise until doubled in volume, about 45 minutes to 1 hour.
- While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.
- Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough. Starting with a long edge, roll the dough into a log as you would for making cinnamon rolls. Pinch the edge to seal.
- Place the rolled dough on a parchment paper lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end (see photos for help). Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.
- Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.
- Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.
Notes
Tips
- When making yeast breads, it’s best to let the dough rise to the point stated in the recipe (i.e. “until doubled in bulk”) rather than watching the clock.
- Let the bread cool to room temperature before cutting and serving. The interior of a loaf of bread continues to cook as it cools and it’s important to allow that to take place.
- Don’t try to substitute fresh tomatoes for the sun-dried in this recipe. That would cause the dough to be too wet.
- It is important to use bread flour for this recipe. It’s gluten structure gives strength to the dough.
Variations
- Add a tablespoon of mixed dried Italian seasoning to the dough for a flavor boost.
- Add sliced pepperoni or salami to the filling.
- A half-teaspoon of crushed red pepper flakes in the filling makes for a spicy addition.
Storing BreadStore your bread in an airtight plastic bag at room temperature for 2 to 3 days. This bread can also be frozen if wrapped properly (wrap with a layer of plastic wrap and a layer of foil on the outside) and kept for about 2 months in the freezer.
Nutrition Information
Serving 1 | Calories 211kcal | Carbohydrates 29g | Protein 8g | Fat 8g | Saturated Fat 1g | Trans Fat 1g | Cholesterol 16mg | Sodium 437mg | Potassium 222mg | Fiber 2g | Sugar 3g | Vitamin A 196IU | Vitamin C 10mg | Calcium 40mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.