Artisan Bread

Sun-Dried Tomatoes And Pistachio Artisan Bread
Use This Versatile Bread For Sandwiches Or Just Butter It!

Difficulty: Easy
Prep Time: 2 hours, 45 minutes
Cooking Time: 25 minutes

2 1/4 cup flour + dusting
1 packet active dry yeast
3/4 cup warm water
1 tbsp sugar
1/2 tsp salt
1 cup pistachios, shelled
1 cup sun-dried tomatoes in oil, chopped
2 tbsp olive oil

Cooking Tools
Large mixing bowl
Parchment lined sheet pan

In a large mixing bowl, add warm water, sugar, yeast and mix.  Set aside yeast mixture in a warm location and let yeast activate about 15 minutes.  Add flour into the yeast miture with salt and mix by hand until dough forms and pulls away from the bowl.  Place dough ball on floured surface and knead dough for 5 minutes, add additional flour as needed until dough is smooth and does not stick to the surface.  Clean mixing bowl and grease with the olive oil.  Place dough ball in the greased bowl and cover, put in a warm location to proof for 1 hour.  Once bread has has proofed and has doubled in size, punch down dough and slowly add pistachios and sun-dried tomatoes and knead again until ingredients are incorporated throughout the dough.  Place dough out onto a parchment lined sheet pan and shape dough, make shallow slices across the top of the dough.  Place in a warm location for the second rise for 1 hour.  Preheat oven to 400 Degrees F.  Place risen loaf into oven and bake for 25 minutes.
Yields 1 Loaf

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