Sun Dried Tomato and Swiss Bread

Sundried Tomato and Swiss Bread

1 1/2 cups warm water
2 Tablespoons sugar
4 teaspoons active dry yeast
1 1/2 teaspoons salt
3-4 cups flour
2 Tablespoons good quality olive oil
2 teaspoons dried oregano
1 teaspoon cracked black pepper
1 1/2 oz sun dried tomatoes snipped into small bits
8 oz swiss cheese cut into 3/4 inch chunks

Dissolve the sugar in the water. Sprinkle on the yeast and allow to bloom. Stir in 1 cup of the flour, the salt and olive oil. Stir in enough of the remaining flour to form a soft, pliable dough. Form into a ball and place in a large bowl lightly greased with olive oil. Cover and let rise until doubled in bulk.

Punch down the dough and knead in the oregano and pepper. Form into a ball and place in a large bowl lightly greased with olive oil. Cover and let rise until doubled in bulk.

Punch down the dough and knead in the tomatoes and swiss cheese. Form into two loaves, and place on a lightly greased cookie to rise one last time. When doubled in bulk, bake at 375 for 35-40 until golden brown and hollow sounding when thumped.


Notes-This is not quite as spicy or chewy as the original (Great Harvest Bread Company) However it does have a fine grained crumb and the olive oil in the background is an exceptional note. I actually prefer my version especially because it has more cheese. Like the original this makes fabulous toast made even better by more swiss cheese chunks to toast and melt. Mmmmmmmmmmmmmmmmmm!