- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup semolina flour
- 1 teaspoon instant yeast
- 1/2 cup Vermont cheese powder, optional; for extra flavor
- 1 1/2 teaspoons salt
- 3 tablespoons garlic oil
- 1 1/2 cups lukewarm water
- 1/2 cup dry-packed sun-dried tomatoes, julienned
- 6 garlic cloves, peeled and minced
- 1 cup diced and/or grated cheddar cheese
- 1 medium tomato or 1 pint assorted cherry tomatoes
- 3 to 6 garlic cloves
- Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Combine the flours, yeast, cheese powder, salt, garlic oil, and water in a large mixing bowl, or a large (6-quart), food-safe plastic bucket.
- Mix and stir everything together to make a sticky, elastic dough; this will take about 90 seconds on medium speed in a stand mixer or 3 to 4 minutes by hand.
- Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large container.
- When you're ready to continue, turn the dough out onto a lightly greased surface, and pat it into a 12" x 14" rectangle.
- Spread the sun-dried tomatoes, garlic, and cheese over the surface of the dough. Starting with a long side, roll the dough into a log.
- Place the dough in a lightly greased long covered baker.
- Cover the baker with its lid and allow the dough to rise until it's very puffy, about 1 1/2 to 2 hours.
- In the meantime, cut the tomato into five slices (if using a full-size tomato). Peel the garlic cloves; slice them, if desired.
- Towards the end of the rising time, preheat your oven to 450°F.
- Line the tomato slices or scatter the cherry tomatoes down the loaf, and use the garlic cloves to fill any empty spaces.
- Re-cover the baker. Place the pan in the oven, and bake the bread for 40 minutes.
- Remove the cover of the baker and bake the bread for 15 to 20 minutes longer, until the crust is golden brown; a digital thermometer inserted into the center of the loaf will read 200°F.
- Remove the bread from the oven, allow it to cool for 10 minutes, then turn it out of the baker onto a rack to cool completely.
- Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage.