Rich Tomato Bread

Ingredients

• 3.5 cups bread flour divided
• 1 tablespoon butter melted
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 2 tablespoons olive oil extravirgin
• 1 teaspoon salt 
• 20  sun-dried tomato halves packed
• 1 cup water boiling

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• sieve
• loaf pan
• measuring cup

Directions

1. Combine the water and tomatoes in a small bowl. Cover and let stand for 30 minutes.
2. Strain tomato mixture through a sieve over a bowl, reserving liquid. Finely chop tomatoes.
3. Heat reserved liquid to 100 to 11
4. Place liquid in a large bowl, and stir in yeast.
5. Let stand for 5 minutes.
6. Lightly spoon flour into dry measuring cups; level with a knife.
7. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms.
8. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
9. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
10. Punch dough down; cover and let rest 5 minutes.
11. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface.
12. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
13. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
14. Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
15. Preheat oven to 35
16. Uncover dough; bake at 350 for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
17. Remove from pan; place on a wire rack.
18. Brush with melted butter.