Sun Dried Tomato and Rosemary Twist Bread

This is my first challenge in the daring kitchen group and I am so glad that I made it since I have homemade cherry dried tomato .. I don't think I'll be doing this bread again but the experience was joyful

this recipe come from Tandy  at Lavender and Lime

Ingredients:

·        680g / 5 1/2 cups (spooned & scraped) bread flour

·        15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast

·        118g / 1/2 cup + 1 Tbsp granulated sugar

·        375ml / 1 1/2 cups water

·        1 large egg yolk

·        60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough

·        22g / 3 1/2 tsp flaked salt

·        150g / 1 1/3 cups sun dried tomatoes, drained and chopped

·        5g / 1 tsp finely chopped fresh rosemary leaves

·        1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash

·        10g / 1 Tbsp sesame seeds

Directions:

1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl

NOTE: If using active dry yeast, activate it in the water for 5 minutes first

2. Use a dough hook and knead for 1 minute

3. Add the salt and knead for a further 5 minutes

4. Turn the dough out onto a lightly oiled surface

5. Knead gently and shape into a ball

6. Rub the bowl with a little bit of oil

7. Place the dough back into the bowl, seam side down

8. Cover and leave to prove until doubled in size

9. Lightly oil your hands and punch back the dough

10. Cover and prove for 1 hour

11. Turn the dough out onto a lightly oiled surface

12. Knock back and roll out into a rectangle

13. Spread on the tomatoes and rosemary

14. Roll up tightly, lengthwise

15. Trim off the edges

16. Cut in half, down the middle, but not going all the way to the bottom

17. Slightly open the two halves

18. Twist the dough to resemble a length of rope

19. Shape into a circle

20. Place onto a lined or sprayed baking tray

21. Cover dough with a damp cloth and leave to prove for 30 minutes

22. Preheat the oven to 190°C / 375°F / Gas Mark 5

23. Brush with egg wash and sprinkle on the sesame seeds

24. Bake for 10 minutes

25. Reduce the temperature to 175°C / 350°F / Gas Mark 4

26. Bake for a further 45 minutes

27. Remove from the oven and leave on the tray for 15 minutes

28. Place onto a wire rack and leave to cool completely before cutting