baked them on the pizza stone cause why not? but it's not necessary. The breads came out fragrant and delicious and exactly how I'd imagined them to be. Now, if I could just get my hands on some more sundried tomatoes...
Sundried Tomato Bread
Adapted from Clayton's New Complete Book of Breads
4-4 1/2 cups bread or all purpose flour
Scant tbsp instant yeast
1 tbsp sugar
1 tbsp salt
1/3 cup oil from the sundried tomatoes
1 1/2 cups hot water
Chopped sundried tomatoes, I didn't measure
Place all of the dry ingredients into a large mixing bowl and whisk to combine. Pour the oil on top followed by the water, adding just enough to moisten all the flour. Mix to make a shaggy dough and let rest. Begin kneading until the dough takes on a smooth, elastic consistency. If it resists, allow the dough to rest before resuming. To incorporate the tomatoes, flatten out your ball of dough into somewhat of a square shape. Sprinkle some of the tomatoes over the dough and fold one third of the dough to cover the tomatoes. Sprinkle on more tomatoes and fold over the other third to cover. (You're pretty much doing letter folds as you would with artisan bread or puff pastry.) If there are any leftover tomatoes, repeat the process. Resume kneading to evenly disperse the tomatoes. When you're finished, place the dough in a bowl, grease the top and allow to rise until doubled, about an hour.
Gently deflate the dough and divide into two equal pieces.
Allow the loaves to proof until doubled. While they are proofing, preheat the oven to 420 degrees.