Now this bread I have made many times. Its SO good! Usually when I make it, I shape it more in a long loaf. But today i decided to make it in an oval shape because that's what the recipe says to do. And I didn't have sun dried tomatoes packed in oil (which a tbs of it is needed) so the bread should have a red tint to it. This time I had to use a tbs of evoo so it's the usual tan/bread color. But besides that, the bread is very good although not as airy as it is when I shape it in a long loaf. I will be making this again but make it how I usually do. I also make a garlic infused evoo with basil to dip this in - so yummy!
http://www.cookingbread.com/recipes/savory_bread/sun-dried_tomato_bread_recipe.html
