Thursday, October 6, 2011

Great Harvest Sundried Tomato Bread Recipe

A few weeks ago I happened to try some of Great Harvest Bread Company's Sundried Tomato bread at a MOPS meeting.

The bread was so good I had to go back and have seconds. And kinda wanted thirds but then I might have had to endure the "eating for two" comments. I dislike that concept because eating for two should mean that I'm eating healthier than ever - not gorging myself on bread.

However, if there was one bread that I would gorge myself on, this might just be the winner. :)

Often when I find a food that I love from a restaurant, I'll go home and recreate it. One of my favorite things about cooking is being able to do that. I'm a firm believer that homemade food doesn't have to be a boring routine of food that's half-heartedly thrown together. If you're going to spend time and money on dinner, why not make it amazing?

And when I say money, you should know that I usually spend about $80/week at the grocery store for our family so I'm not talking about a major investment here.

Anyhow, that's my little rant for the week. On to the bread!

In a large bowl, pour in warm water and yeast. Allow to sit for a minute or two - the yeast will start to "bloom" or appear to be bubbling upwards.

Chop up sundried tomatoes - you want about a 1/4 - 1/3 of a cup, depending on how much you want your bread studded with tomato bits.

Add the tomatoes, salt, flour and rosemary (optional...I don't think Great Harvest puts it in theirs). I plunge my hand down into it at this point and combine it all together that way. If that's too messy for you, just use a spoon.
You can add in a bit more flour if the dough is too wet to work into a ball. Depending on the humidity levels where you live, some people may not need any extra flour and some may need 1/4-1/2 cup extra.

Once the dough comes together in a ball shape, set it in a warm place and cover it with a clean towel.

After an hour, pull the dough out, sprinkle a bit of flour on it and form it into a round loaf. Place the loaf on a baking sheet (use a pizza stone if you have one, if not, no worries!) that's been brush with vegetable oil and sprinkled with cornmeal.

The oil and cornmeal together give the loaf a nice crusty texture on the bottom.

Allow the dough to rise for another 30 minutes. You can start preheating your oven during this time - set it to 400.

Bake the bread at 400 for 25-30 minutes. During the last 10 minutes, whisk together an egg white with 1 tbsp. of milk and brush it on top of the bread so you can get that lovely golden brown coloring.

The next time you're craving soup, try baking up this sundried tomato bread recipe - it's perfection when served hot and fresh from the oven.

Sundried Tomato Artisan Bread
Yields 1 Loaf (you can easily double the recipe)

2 tsp. active dry yeast
1 cup warm water
1/4-1/3 cup chopped sundried tomatoes
1 tsp. dried rosemary (optional)
1 tsp. kosher salt
2 cups unbleached flour
1/2 tsp. cornmeal
1 egg white
1 tbsp. milk

In a medium bowl, pour in yeast and warm water. Allow to sit for two minutes - the yeast will start to bloom or expand. Add the tomatoes, rosemary (optional), salt and flour all at once. Use a wooden spoon or your hand to work the ingredients into a dough. It should be a bit sticky but still be able to form a shape similar to a ball - if not, add in a bit more flour, a 1/4 cup at a time, until it holds together. Leave the dough in the bowl and cover it with a cloth. Allow to rise for 1 hour.

After an hour, brush a baking sheet or pizza stone with vegetable oil. Sprinkle cornmeal on top. Shape the dough into a round loaf with your hands and set it on the prepared pan. Allow the dough to rise for another 30 minutes. Meanwhile, preheat your oven to 400.

Bake the bread at 400 for 20 minutes. In a small bowl, whisk together and egg white and milk. Brush the egg wash onto the bread and allow it to bake for another 5-10 minutes or until golden brown.

Serve piping hot and enjoy!

This bread would also serve well as an incredible base for paninis or grilled cheese sandwiches.


  1. This looks really good, Im saving the recipe to make when we get moved to our farm.

  2. This looks great! Thanks for sharing! Thanks to Our Best Bites for pointing me to you! :)

  3. Do you use oil packed sun dried tomatoes


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