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single loaf bread recipe
- Total Time: 70 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
A savory single loaf bread recipe featuring a vibrant swirl of sun-dried tomatoes and za’atar spice blend, perfect for weeknight dinners or special gatherings.
Ingredients
- 1.5 cups warm water (105-110°F)
- 2.25 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 4 cups all-purpose flour, plus extra for dusting
- 1.5 teaspoons fine sea salt
- 3 tablespoons extra virgin olive oil, plus extra for greasing and drizzling
- 0.5 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1.5 tablespoons za’atar spice blend
Instructions
- Activate Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
- Combine Dough: Add the flour, salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a spoon or stand mixer until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer for 6-8 minutes on medium-low speed.
- First Rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: While the dough rises, combine the finely chopped sun-dried tomatoes, 1 tablespoon of za’atar, and 1 tablespoon of extra virgin olive oil in a small bowl to form a paste.
- Shape Dough: Gently punch down the dough and roll it into a 12×8 inch rectangle on a lightly floured surface.
- Spread Filling: Spread the sun-dried tomato and za’atar mixture evenly over the dough, leaving a 0.5 inch border on one long edge.
- Roll Loaf: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under.
- Second Rise: Place the shaped dough into a lightly greased 9×5 inch loaf pan. Cover loosely and let rise in a warm place for 30-45 minutes until nearly doubled in size.
- Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-205°F (93-96°C).
- Cool: Remove the loaf from the oven and transfer immediately to a wire rack to cool completely for 1-2 hours before slicing.
- Serve: Slice the cooled bread, lightly drizzle with extra virgin olive oil, and dust with the remaining 0.5 tablespoon of za’atar.
Notes
Ensure yeast is fresh and water temperature is accurate (105-110°F) for proper activation. For best results, measure flour by weight (500g) rather than volume. Let the loaf cool completely (1-2 hours) on a wire rack before slicing to avoid crushing the crumb structure.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 300 calories
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg