| Ingredients | Measure |
| Bread flour | 3 cups |
| Asiago cheese (finely grated) | 1 cup |
| Sun-dried tomatoes | 1/2 cup |
| Basil (dried) | 1 tablespoon |
| Salt | 1 3/4 teaspoons |
| Instant yeast | 1/4 teaspoon |
| Water | 1 3/4 cups |
Directions
Using a large bowl, pour all the flour in. Add instant yeast, salt, dried basil, finely grated asiago cheese and chopped sun-dried tomatoes. You can use tomatoes packed in oil or you can hydrate the dried ones. If you are using ones packed in oil be sure to drain and pat dry with paper towel. Mix all those ingredients together by hand. Add sightly warm water and combine with a wooden spoon. Cover with plastic wrap and set aside for 12-18 hours. After that time dust a parchment lined cooking sheet with flour. Set cookie sheet aside. Sprinkle a little flour on a flat surface. Pour out the dough carefully onto flour. Dust the top and lightly pat the dough into a ball. Cover with plastic wrap and allow to rest for 20 minutes. Stretch the dough into a rectangle and fold one side half way over. Do the same to the other side. Now, fold from the short side of the dough the same way. Place dough seam side down onto the well floured parchment paper. Cover with plastic wrap for 2 hours. A half an hour before you want to bake the bread place a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in a 500F oven to heat up. Remove the pot from the oven and carefully drop the dough into the pot seam side up this time. Place the hot lid onto the pot and place back into the oven. Bake for 30 minutes, if the bread is golden brown it is ready . If the dough is still white you can remove the lid and continue to bake for another 15-20 minutes. Carefully remove from the pot and cool on a wire rack till completely cooled.
Source: .thekneadforbread.com
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