Ingredients
1 Clove garlic, minced, lightly sautéd with
2 Tablespoons minced onion
1 Tablespoon oil from the sun dried tomatoes
1 Package yeast
¼ cup lukewarm water
1 Cup water at room temperature
1/3 to ½ cup coarsely chopped sun dried tomatoes
3 ½ cups flour
2 teaspoons salt
1 egg white, beaten
Preparation
· Stir the yeast into the warm water ~ let stand 10 minutes · Using the paddle, stir 1-cup water and the garlic & onion with the oil, and then stir in the tomatoes. · Stir in the flour and salt · Change to dough hook and knead until soft, velvety, and elastic, about 3 minutes. The tomatoes will be distinct chunks.
First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, 1 hour.
Shaping & Second Rise: Punch the dough down on a lightly floured surface and knead briefly. Shape the dough into a ball. Place on a lightly oiled baking sheet or a peel sprinkled with flour, cover with a towel. Let rise until doubled ~ 45 to 55 minutes.
Baking: Heat the oven to 425* If using a baking stone, place it in the oven 30 minutes before baking and sprinkle the stone w/cornmeal just before sliding the loaf onto it.
Make 3 parallel slashes with a razor. Brush the top of the loaf with egg white. Bake 10 minutes, spraying 3x with water (or place a pan of water in the over 15 minutes before baking.)
Reduce heat to 375 and bake 25 - 30 minutes longer. Cool on a rack.
