This tasty bread is just of one the ways I use the sun-dried tomatoes from my Sun Oven. Purchased sun-dried tomatoes also work if you didn’t get a chance to dehydrate your own last summer.
Sun Oven Bread with Sun-Dried Tomatoes
3/4 cup sun-dried tomatoes
1 1/4 cups water
2/3 cups milk
3 tablespoons olive oil
5 cups white bread flour
1 cup whole-wheat bread flour
1 cup freshly grated Parmesan cheese
2 teaspoons salt
2 teaspoons granulated sugar
1 1/2 teaspoons rapid-rise active dry yeast
Put the sun-dried tomatoes in small bowl with enough water to just cover them. Let soak 15 minutes. Drain over a measuring cup to reserve the water. Finely chop the tomatoes. Set aside.
If needed, add water to the measuring cup to reach the 1 1/4 cups called for. Pour the water, milk, and oil into the bread machine pan. Cover the liquid with the flours. Sprinkle the cheese over the flour. Add the sugar and salt in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Add the sun-dried tomatoes at the beep or during the last minutes of kneading.
At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.