Tomato and Basil Bread
6 C. all-purpose flour
1 t. salt
1 T. fresh yeast or fast-action dried yeast
1 t. sugar
1 1/4 C. warm water, divided
1/4 C. tomato paste
7 oz. sun-dried tomatoes in olive oil, drained and finely chopped
1 T. finely chopped basil
1/4 C. olive oil
In a food processor, combine flour and salt. Cream yeast with sugar and 1 to 2 tablespoons warm water. Mix remaining water with tomato paste; add to flour along with yeast mixture, tomatoes, basil and oil. Process until dough comes together and feels soft but not sticky. Add more water if necessary.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a lightly greased bowl, cover with a clean dish towel and let rise at room temperature for 1 1/2 to 2 hours, until doubled in size.
Punch down dough; shape into a long loaf. Place dough on a baking sheet, cover with a clean, damp dish towel; allow to rise 1 1/2 to 2 hours until doubled in size. Preheat oven to 400°F.
Dust loaf with flour; sprinkle with a little water. Bake 15 minutes; reduce temperature to 350°F. Bake another 25 minutes or until loaf sounds hollow when tapped on the bottom. Remove from baking sheet; cool on a wire rack.
Makes 1 large loaf.