Sun-Dried  Tomato Bread

Sun-Dried  Tomato Bread

This sun-dried tomato bread is soft and tender. It's a pull-apart style bread, filled with sun-dried tomato pesto.

In a mixer combine yeast, milk, sugar, flour, egg and salt. Mix into shaggy dough.

Add in softened butter, a few cubes at a time and mix until the dough pulls away from the sides of the bowl.

Place in a greased bowl and cover. Let it rise in a wam place.

when doubled in size, pull the dough onto a lightly floured work surface.

cut into 15 pieces and shape each piece into a little ball.

Roll the ball out into a circle and spread with sun-dried tomato pesto.

Fold the dough circles in half and stack inside a 9x5 loaf pan.

Let the dough rise again until doubled in size.

Bake until golden brown, then brush the top of the loaf with melted butter. Sprinkle with a little flaky salt.

Serve the bread while still slighly warm, or at room temperature.

See the link for the full recipe!