my lavender blues

March 13, 2017

Sun-Dried Tomato Stuffed Artisan Bread

Doughnt even get me started on this poo snowfall one refers to as a flurry this past weekend (and todays early AM). Just doughnt.


But do let me tell you that even the tiniest negative thought that I have ends in me devouring all the contents in ones pantry (except replace below sprinkles with cheese and meatballs, and syrup with marinara).


And thankfully because I have a life only 5 percent of the time, this weekend  I was able to sit around in front of the tube and master the art eating multiple feelings.

Friday, 1 AM getting turnt up:

(Silly Angelica, she spelled W-I-N-E incorrectly).

Any who. What I should have been eating was this Sun-Dried Tomato Stuffed Artisan Bread. Because it’s so good the calories just doughnt count. And what’s even better? I received an Ankarsrum Original mixer that made the art of baking so incredibly easy.

Ankarsrum Original graciously gifted and sponsored this post. However I NEVER accept a product that I do not stand behind. And lemme tell you. This mixer is legit insane. It’s a workhorse that works with both complete grace and flawlessness. I can say this because I’ve owned other mixers in the past that when the dough becomes “too big” or “too heavy”  the machine unlocks and begins to rattle and start to fall apart. Which is a problem when you are relying on your mixer to be “hands free” and its giving you a “hands on” job. A big no, no. This mixer guarantees “hands off”.  ALSO. Another plus. This mixer is aesthetically a 10 outta 10. I cannot wait to test out the other special attachments (especially the meat grinder… I mean…. can someone say JuliasFavoriteFoodIsMeatballs, ten times fast?).  To see more details visit their page!!! I’ve already had tremendous positive feedback from current users and their past, and now easy present, experience with the machine. So excited! THANK YOU Ankarsrum. I couldn’t have asked for a better product to come my way.

Recipe Notes:

This bread is SO easy to bake! Perfect for your first time and wanting to end with amazing results. But make sure not to skip any of the rising time. Those aren’t suggestions, they are needed for the proper texture, or else you’ll just be eating like a weird flour+water dense pie bread. And from both a pie & bread enthusiast, that does not sound the least bit appealing.

The sun-dried tomatoes are completely optional, but totally worth it (because you’re worth it). Olives would be a great substitute here! And i’ve known to make myself sick after eating one too many loaves of olive bread. Thankfully this time around I had a neighbor I could graciously give my bread away to, no stomachaches asked.

Check your yeast labelings. Active Dry can be used almost interchangeably to Rapid Rise, except instant/ rapid rise doesn’t require you to dissolve yeast in water first (to activate). However if this leaves you unsteady, dissolve regardless so you won’t run into any problems.

Also — this dough is a little stickier the first rise. The second knead by hand you can add much more flour to prevent sticking. But don’t add TOO much that dough becomes crumbly (difficult to do).

Sun-Dried Tomato Stuffed Artisan Bread
Prep time: 
Cook time: 
Total time: 
  • 1 tbsp + 2 tsp Rapid Rise Yeast
  • 3 cups warm water
  • 2 tsp granulated sugar
  • 6¾ cups bread flour
  • 1 tbsp salt
  • 3 oz sun dried tomato halves
  1. First in a stand mixer with dough hook (or if no mixer that's okay as well, in a bowl) add your yeast, warm water and sugar. Let yeast dissolve/grow for 3-5 minutes and then turn you mixer on low.
  2. Gradually add your bread flour, 1 cup at a time, increasing speed on mixer until medium. Add your salt.
  3. Continue to knead dough for about four minutes. Then cover bowl with a towel and place in a warm spot. Let dough rise for about 1 hour (until it doubles in size).
  4. Punch dough down and knead a second time by hand on a well floured surface, gradually adding your sun dried tomato pieces, until dough forms a bowl and all tomato pieces are covered by dough.
  5. Slice dough ball in half, score the top with a sharp knife, and let dough rise for another hour.
  6. Preheat oven to 400 degrees.
  7. Once dough has risen for a second time, place a pan of boiling water into oven on bottom rack beneath where dough will bake.
  8. Place bread dough on an overturned baking sheet, light floured, into oven and bake for 30 minutes.
  9. Remove bread from oven and let cool for at least 30 minutes before slicing into.
Suggested Serving
  1. Serve with a bowl of olive oil, parmesan and salt & pepper for dipping. Great as an appetizer or perfect for dipping into any liquid.

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