1 cup water (8 fl oz, 237 ml)
¼ cup plain yogurt (57 grams)
3 cups bread flour (361 grams)
1 ½ teaspoons salt
2 tablespoons sugar
1 tablespoon chopped fresh herbs (rosemary, thyme, sage, oregano)
¼ cup Parmesan cheese , grated (25 grams)
2 ¼ teaspoons active-dry yeast (1 package, 7 grams)
8 halves sun-dried tomatoes


1.Cover the sun-dried tomatoes with water and let soak for 2 hours. Drain well on paper towels.
2.In a small saucepan, heat the water and yogurt until steaming, stirring to combine. Remove from heat and let cool for 5 minutes, or to 120-130°F.
3.In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups flour, salt, sugar, herbs, cheese, and yeast. Add the yogurt mixture and mix until incorporated. Add the rehydrated tomatoes. Add the flour ¼ cup at a time, while mixing on medium low until the dough clears the bowl but is still tacky to the touch (you may not need all of the remaining flour). Knead on medium speed until smooth and elastic, 5-7 minutes.
4.Put the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise until doubled, about 1 hour. Gently punch down the dough and knead a few times.
5.Gently roll the dough into a rough 7x14 inch rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9x5 inch loaf pan. Preheat oven to 350°F.
6.Cover with plastic wrap and let rise until your finger leaves an indentation when you touch the dough. Bake until golden brown, 25-30 minutes. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
7.Store bread in an airtight container, bread will keep for several days.

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