1 cup warm water
2 tbsp olive oil (I used the sunflower oil from the bottle of sundried tomatoes)
3 cups unbleached all-purpose flour (not sure my flour is unbleached or not...just AP flour)
2 tsp sugar
1 1/2 tbsp chopped dried basil
1/2 cup chopped sundried tomatoes
1/2 tsp salt
2 1/4 tsp active dry yeast
I added a large clove of minced garlic too
1. In the bowl of a stand mixer, dissolve yeast in warm water. Add 2 cups of the flour and all other ingredients to the batter and mix with dough hook until just combined.
2. Add remaining flour 1 tbsp at a time until dough no longer sticks to the sides of the bowl.
3. Remove dough from bowl and place in a clean, lightly-greased bowl. Cover and let rise until doubled, about 1 hour.
4. Punch down risen dough and shape into an oval, stretching from the top of the loaf to underneath the bottom. Place shaped loaf in a lightly-greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30 minutes.
5. Meanwhile, preheat oven to 350 degrees F. Once dough is ready, bake for 15-20 minutes until golden brown. (I baked mine for 1 hour at 190C.) Remove from oven and allow to cool completely on a wire rack before slicing.
"Tomato" is this month's theme for Little Thumbs Up, an event organized by Zoe, from Bake For Happy Kids and this month's theme is hosted by Mui Mui from My Little Favourite DIY.