Note: **Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels

BREAD MACHINE METHOD

Place room temperature ingredients in pan in order listed. Select basic/white cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  Remove bread when cycle is finished; cool.

TRADITIONAL METHOD

Combine yeast, 1 1/2 cups flour, salt, sugar, Parmesan cheese, and Italian seasoning. Heat yogurt and water to 120°-130°F. Add liquids to flour mixture. Beat 3 minutes on medium speed. Add sun-dried tomatoes, and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe. 

SHAPING, RISING AND BAKING

Punch down dough. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pan. Cover; let rise until dough tests ripe and an indentation remains after lightly touching the side of loaf. Bake in preheated 375°F oven for 30 to 35 minutes until golden brown. Remove from pan; cool. 
 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.