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
½ cup sundried tomatoes with oil
¼ cup Xagave
¼ 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