yield: 2 small loaves
3 cups bread flour
1 tsp salt
1 Tbsp sugar
2 tsp yeast
1/4 cup warm water
3/4 cup milk
1 Tbsp tomato paste
2 Tbsp oil from jar of sun-dried tomatoes
3 Tbsp olive oil
1/3 cup drained sundried tomatoes in oil, chopped
1/2 onion, chopped
Combine flour, salt and sugar in a large bowl. Allow yeast to dissolve for a few minutes in the warm water.
In a small saucepan over low heat, dissolve the tomato paste in the milk.
With a wooden spoon or a dough hook on low speed, mix the yeast/water mixture into the flour mixture.
Add the milk/tomato paste mixture and oils into the flour mixture ingredients, until a dough is formed.
Turn out onto a lightly floured surface and knead for 10 minutes until dough is smooth and elastic. I did most of the kneading process with the KitchenAid on medium speed.
Place in a greased bowl, turn to coat, and cover. Place in a warm oven and allow to rise for about an hour.
Punch dough down and add the tomatoes and onion. Knead until well incorporated then form dough into two balls. Place the balls of dough on a greased baking sheet and return to the warm oven. Cover with a dish towel and let rise for about 45 minutes.
Preheat the oven to 375F. Bake the bread for about 45 minutes, or until the loaves sound hollow when you lift them up and tap the bottoms with your fingers. Allow to cool on a wire rack.