Ingredients
- 3 cups Unbleached Bread Flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons (8g) salt
- 1 large egg
- 1/2 cup milk, lukewarm
- 1/3 cup water, lukewarm
- 3/4 cup shredded Italian-blend cheese
- 1/2 cup oil-packed sun-dried tomatoes
- 3 to 6 garlic cloves, peeled and minced
- 1/3 cup chopped fresh basil, green or purple
- 3 tablespoons olive oil.
Instructions
- Combine all of the dough ingredients in a bowl, and mix and knead. The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer.
- Place the dough in a lightly greased bowl, cover, and let it rise until it’s doubled in size, about 45 to 60 minutes.
- While dough rises, drain tomatoes and pat dry, then cut them into smaller bits.
- Place the dough on a lightly floured surface and pat it into a 22” x 8 1/2” rectangle, deflating it slightly. Spread with the cheese, tomatoes, garlic, and basil.
- Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
- Using kitchen shears, start 1/2 inch from one end and cut the log lengthwise down the center about 1 inch deep, to within 1/2 inch of the other end.
- Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8”. pinch the ends together to seal. When shaping the loaf, tuck any larger pieces of tomato or basil down into the dough (to avoid char).
- Cover and let rise in a warm place until doubled, 45 to 60 minutes.
- While the loaf is rising, preheat the oven to 350°F.
- Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes.
- Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature.
Recipe Courtesy of Purdue Extension, 4-H
Recipe provided by Michael L. Batt, Jr., Hancock County, Indiana; 2022 4-H Baked Foods Sweepstakes
Facts
- 4-H is available in all 92 Indiana counties.
- 51% of 4-H youth participants live in towns, cities and suburbs with population over 10,000
- 5,319 youth are enrolled in 4-H Foods project