Sun-Dried Tomato and Pesto Bread

This bread is absolutely fantastic sprinkled with garlic salt and toasted with Parmesan cheese until it's melted! This bread smells fantastic and looks amazing. It's perfect for any Italian food and gave us the chance to have the spaghetti we were craving.

Sun-Dried Tomato and Pesto Bread
1 large egg plus water equal to 1 1/3 cups
2 tsp. yeast
1/2 cup prepared pesto sauce
1/2 cup sun-dried tomatoes
1 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. freshly ground coarse pepper
3/4 cup wheat flour
3 1/4 cups bread flour

Warm the egg under hot tap water, and crack into a measuring cup. Heat the water until warm, between 105ºF and 115ºF. Add to the egg, and pour both into warmed mixing bowl. Add yeast and sugar. Let stand 5 minutes.

Add pesto, tomatoes, salt, pepper, wheat flour and 1 cup bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Slash the top of the loaves prior to baking. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.