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Sun-dried Tomato-Rosemary Bread

Sometimes nothing beats homemade bread. I was thinking of taking a sandwich to work tomorrow and just didn't want plain old white bread. This is a recipe I have been  thinking about for a few weeks and finally got around to making it. A few hours later and I had delicious bread for lunch.  Most of the time is waiting for the dough to rise, so don't be intimidated by the time.

1 1/4 teaspoons yeast
1 teaspoon sugar
1/2 teaspoon salt
3-3 1/2 cups bread flour
1 cup water
2 tablespoons sun-dried tomato paste
1 tablespoon rosemary
2 tablespoons olive oil
1/4 teaspoon garlic powder

Begin by combining the warm water, yeast and sugar. Allow yeast to activate for about 5 minutes.
Combine all the ingredients in your stand mixer and mix until just combined. Allow dough to rest for 5 minutes.
Knead until the dough pulls away from the sides of the bowl and appears shiny. 
Oil a large mixing bowl with olive oil.  Roll the dough ball to completely cover it with oil. Cover with a damp towel and allow to rise doubling in size, (about an hour).
Punch down dough and roll into two loaves. Cover and allow to rise doubling in size.
In the meantime, preheat your oven to 400 degrees. 
With a sharp kife or bread lame, make 3 diagonal slits in the top of each loaf.
Place in you pre-heated oven for about 15 minutes. The loaves should have an internal temperature of 190 degrees, or sound hollow when thumped. Allow to cool, slice and enjoy!