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Artisan bread, with its crusty exterior and soft, flavorful interior, has become a beloved staple in kitchens around the world. The allure of freshly baked bread is undeniable; it fills the home with a warm, inviting aroma and creates a sense of comfort and satisfaction. Among the myriad of artisan bread recipes available, the combination of sun-dried tomatoes and rosemary stands out for its unique and robust flavors. This recipe takes the essence of traditional bread-making and elevates it with the rich, tangy notes of sun-dried tomatoes and the fragrant, earthy scent of fresh rosemary.

Sun-Dried Tomato Bread

Discover the mouthwatering Sun-Dried Tomato & Rosemary Artisan Bread recipe that'll elevate your baking game! With its beautifully crusty exterior and flavorful, soft interior, this homemade bread is perfect for any occasion. Follow our easy step-by-step guide to create a delicious loaf that combines tangy sun-dried tomatoes and aromatic rosemary. Click to explore the full recipe and bring the joy of baking into your kitchen today!
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Ingredients
  

3 cups all-purpose flour

1 packet (2 ¼ teaspoons) instant yeast

1 teaspoon salt

1 tablespoon sugar

1 cup warm water (110°F/45°C)

½ cup sun-dried tomatoes, chopped

2 tablespoons fresh rosemary, finely chopped

2 tablespoons olive oil

¼ cup grated Parmesan cheese (optional)

Instructions
 

In a large mixing bowl, combine the warm water and sugar. Sprinkle the instant yeast over the top and let it sit for about 5 minutes until frothy.

    Add the olive oil, salt, and half of the flour to the yeast mixture. Stir well until incorporated.

      Gradually add the remaining flour, one cup at a time, mixing until a sticky dough forms.

        Fold in the chopped sun-dried tomatoes, fresh rosemary, and grated Parmesan cheese (if using).

          Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

            Place the dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

              Once risen, punch down the dough to release any air bubbles and shape it into a round loaf.

                Place the shaped loaf on a parchment-lined baking sheet and cover it again for 30 minutes to rise a second time.

                  Preheat the oven to 375°F (190°C).

                    If desired, lightly score the top of the loaf with a sharp knife for decoration.

                      Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

                        Allow the bread to cool on a wire rack before slicing.

                          Prep Time: 20 mins | Total Time: 2 hrs | Servings: 8 slices

                            - Presentation Tips: Serve warm with a drizzle of olive oil for dipping. You can also add a side of balsamic vinegar for a perfect starter!