Havarti Cranberry Sun Dried Tomato Bread
In the early morning or the day before, remove the sourdough starter from the refrigerator and place one cup in a large bowl. Add 2 cups flour and 2 cups water, place in a warm spot and let set for 8 to 12 hours.
Get out your Bosch bowl and place starter in bowl and add following ingredients adding half the flour and placing the yeast on top of the flour.
1 cup hot water
� cup sundried tomatoes with oil
� cup Xagave
� cup olive oil
1 tablespoon salt
1 cup popped amaranth
3 tablespoons yeast
2 tablespoons dough enhancer
3 to 6 cups Flour, high gluten white flour
Turn on the mixer and add more flour until the dough just starts to pull away from the sides of the bowl. .
12 slices Havarti Cheese reserve for filling
Chef Brad’s Cranberry Sauce reserve for filling
Divide the bread into two or three parts. Roll into thin rectangle. Place cheese in dough and add cranberry sauce over cheese. Roll up like a scroll and place seam down in a French bread pan. Let rise and score with a sharp knife before baking. Bake in a hot oven until done. 350 degrees for about 20 to 25 minutes.