Sun-Dried Tomato Bread (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 3 cups (375g) all-purpose flour
02 - 1 teaspoon kosher salt
03 - 1 teaspoon rapid-rise yeast

→ Wet Ingredients

04 - 1½ cups room temperature water

→ Mix-ins

05 - ¼ cup sun-dried tomatoes, softened and chopped
06 - ¼ cup (25g) grated parmesan cheese
07 - ¼ cup (25g) grated asiago cheese
08 - 1 teaspoon minced garlic

# Instructions:

01 - In a large mixing bowl, whisk together the flour, kosher salt, and rapid-rise yeast until well combined.
02 - Pour in the room temperature water and mix until a shaggy dough forms.
03 - Fold in the chopped sun-dried tomatoes, grated parmesan, asiago cheese, and minced garlic until evenly distributed.
04 - Transfer dough to a clean, greased bowl and cover with plastic wrap. Let rise at room temperature for 18 hours or until doubled in size.
05 - Place risen dough on floured parchment paper and shape into a ball. Spray with cooking spray, cover with plastic, and rest for 30 minutes.
06 - Score the top of the loaf with an 'X' using a sharp knife. Place Dutch oven in cold oven and preheat to 450°F.
07 - Once preheated, carefully transfer dough with parchment to hot Dutch oven. Cover and bake for 30 minutes.
08 - Remove lid and continue baking for 15 minutes until golden brown.
09 - Remove from Dutch oven and let cool for 30 minutes before slicing.

# Notes:

01 - Can be made with shorter 3-hour rise time, though flavor won't be as developed
02 - Best baked in a 4-quart Dutch oven

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