Oven Baked Sun-Dried Tomato and Herb Bread Directions:
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Mix the warm water and yeast in a small bowl and let stand for 10 minutes until frothy.
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Combine the flour and salt in a large mixing bowl.
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Add the yeast mixture and olive oil, mixing until a dough forms.
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Knead on a floured surface for 10 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour in a warm area.
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Punch down the dough and knead in the sun-dried tomatoes and herbs.
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Shape into a loaf and place in a greased 9x5-inch metal pan.
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Cover and let rise for 30 minutes.
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Preheat the oven to 375°F (190°C).
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Brush the top with the 1/2 tsp olive oil.
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Bake for 35 minutes until golden and hollow-sounding when tapped.
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Cool in the pan for 5 minutes, then transfer to a cooling rack.
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Slice into 14 equal pieces.
WW Points Calculation
King Arthur all-purpose flour, 3 1/2 cups: 56.00
Red Star active dry yeast, 1 packet: 0.00
Warm water: 0.00
Bertolli Extra Light olive oil, 1 tbsp: 4.00
Bella Sun Luci sun-dried tomatoes dry-packed, 2 tbsp: 1.00
Morton salt, 1 tsp: 0.00
McCormick dried herbs, 1 tbsp: 0.00
Bertolli Extra Light olive oil for brushing, 1/2 tsp: 0.67
Points Information:
Total Points: 61.67
Servings: 14 slices
Points per serving: 4.41
Nutrition Information
Calories: 160
Fat: 3g
Protein: 4g
Carbohydrates: 28g
Sugar: 1g
Sodium: 210mg
I'm waiting for your comments! Enjoy!
