Flavor-Packed Sun-Dried Tomato Bread
Soft, tender, and pull-apart style, this sun-dried tomato bread is layered with flavorful pesto and lightly topped with butter and flaky salt. Perfect for breakfast, sandwiches, or a savory snack, it’s a fiber-rich, protein-balanced bread that’s simple enough for everyday cooking.
Equipment
- 1 stand mixer with dough hook attachment (or large mixing bowl for hand-kneading)
- Medium saucepan (for warming milk)
- 9x5-inch loaf pan
- Plastic wrap, beeswax wrap, or clean kitchen towel
- Bench scraper or knife
- Measuring Cups and Spoons
Ingredients
- 180 g ¾ cup whole milk
- 2 tsp instant yeast or active dry yeast
- 30 g 2½ Tbsp granulated sugar
- 375 g 3 cups all-purpose flour
- 1 large egg
- ¾ tsp salt
- 60 g 4 Tbsp unsalted butter, softened
- 80 g 5 Tbsp sun-dried tomato pesto
Topping:
- 1 Tbsp unsalted butter melted
- Flaky salt to taste
Instructions
- Warm the Milk and Activate Yeast: Start by gently warming 180 g (¾ cup) of whole milk in a small saucepan until it reaches around 95–104°F (35–40°C). The milk should feel pleasantly warm to the touch but not hot, as high heat can kill the yeast. Pour the warm milk into a mixing bowl or the bowl of a stand mixer. Sprinkle 2 teaspoons of instant yeast or active dry yeast evenly over the surface. Add 30 g (2½ Tbsp) of granulated sugar to help the yeast bloom. If you are using active dry yeast, let the mixture rest for 5–10 minutes until it becomes foamy, indicating that the yeast is alive and ready to work. Instant yeast can be added directly without waiting.
- Combine Dry Ingredients and Egg: Measure out 375 g (3 cups) of all-purpose flour and ¾ teaspoon of salt. Add both to the yeast-milk mixture. Crack 1 large egg into the bowl and gently mix the ingredients on low speed using a dough hook, or stir with a spoon until a rough dough forms. The dough will be slightly sticky at this stage, which is normal. This initial step brings together the structure of the bread before adding butter.
- Incorporate Butter into Dough: Take 60 g (4 tablespoons) of unsalted butter, softened to room temperature, and cut it into small cubes. Gradually add the butter to the dough a few pieces at a time while mixing on medium speed with the stand mixer. Continue kneading for about 10 minutes until the dough becomes soft, elastic, and smooth. You should be able to pull it away from the sides of the bowl cleanly, and it should hold together well. If kneading by hand, fold and press the dough repeatedly for the same amount of time, letting it rest if needed to ease the kneading process.
- First Rise – Dough Doubling: Shape the kneaded dough into a smooth ball. Lightly grease a medium-sized bowl with oil or butter and place the dough inside. Cover it with plastic wrap, beeswax wrap, or a clean, damp kitchen towel. Set the bowl in a warm, draft-free area and allow the dough to rise until it doubles in size, roughly 1 hour. The exact time depends on your room temperature. The dough should feel airy and soft when gently pressed.
- Prepare Loaf Pan and Shape Dough: Grease a 9x5-inch loaf pan with olive oil or butter to prevent sticking. Turn the risen dough onto a lightly floured surface. Gently press it into a long log about 12 inches (30 cm) in length. Using a bench scraper or a sharp knife, cut the log into 12 equal pieces. For uniform sizes, you may weigh the dough first and divide it evenly.
- Form Dough Balls and Flatten: Shape each dough piece into a smooth ball by tucking the edges underneath. Then, using a rolling pin, roll each ball into a circle roughly 4½ inches (11 cm) in diameter. These rounds will become the layered, pull-apart structure of the bread.
- Add Sun-Dried Tomato Pesto: Take about ½–¾ teaspoon of sun-dried tomato pesto and spread it gently onto each dough circle, leaving a small border around the edges to prevent leakage during baking. Fold the dough circle in half so that the filling is sealed inside, creating a half-moon shape.
- Stack Layers in Loaf Pan: Place each folded piece into the prepared loaf pan with the folded edge facing up. Stack the layers carefully, ensuring they stay upright. You may need to rotate or slightly balance the pan to prevent pieces from tipping over. The stacked layers create the signature pull-apart effect and help the bread bake evenly.
- Second Rise – Proofing: Cover the loaf pan with plastic wrap or place it in a warm, humid spot to allow the dough to rise again until doubled in size. To create a humid environment, pre-boil a small cup of water and place it next to the loaf in a turned-off oven. This second rise ensures the bread remains soft and airy while developing its flavor.
- Preheat Oven and Bake Bread: Preheat your oven to 350°F (180°C). Once the dough has fully risen, bake the bread for 30–35 minutes. The top should turn a deep golden brown. If the bread browns too quickly, loosely tent the top with aluminum foil to prevent burning while the center continues to bake.
- Add Finishing Touches: Once baked, remove the bread from the oven and immediately brush the top with 1 tablespoon of melted butter. Sprinkle with flaky salt to enhance flavor and texture. Allow the bread to cool slightly before slicing, so the layers hold together beautifully.
- Serving and Storing: Serve the bread warm or at room temperature alongside soups, salads, or sandwiches. The pull-apart pieces make it perfect for sharing. Store any leftovers in an airtight container at room temperature for 2–3 days, or freeze for up to a month. Reheat gently to restore softness.
Notes
- Use a kitchen scale for accuracy—measuring by grams ensures consistent results.
- Softened butter should be at room temperature to blend smoothly into the dough.
- Yeast activation: For active dry yeast, always wait until it becomes foamy before mixing; instant yeast can be added directly.
- Dough resting: If the dough feels resistant during kneading, allow a short 5–10 minute rest; this improves elasticity.
- Pesto quantity: Adjust filling to taste, but avoid overfilling to prevent leakage during baking.
- Oven temperature: Every oven is different; keep an eye on the bread’s color and tent with foil if browning too quickly.
- Pull-apart layers: Roll each dough piece evenly to ensure uniform baking and a visually appealing loaf.
