Don't buy your bread. Bake it instead.
I had some oak smoked cherry tomatoes in the fridge, bought from a local grower at our farmers' market. I've been using them the same way as sundried tomatoes, and yesterday, conscious of their impending eat-by date, I decided to add them to a loaf of bread.
What yumm. Along with sautéd red onions, the tomatoes added a sweetness to what would have been a pretty boring loaf.
In case you haven't baked your own bread before, you're missing out on a real time saving activity.
I started the loaf around 3:45, and it was finished shortly after Big Ben tolled six o'clock on the radio, longer than it would have taken me to go to the bakery in town and buy a loaf, but during most of that time I was free to do other things. Like make the minestrone soup I served with it.
You'll be surprised when you see how easy this is:
Sundried Tomato Loaf
½ medium red onion, diced
1 teaspoon olive oil
¼ cup sun dried tomatoes* (or smoked cherry tomatoes), minced
3 cups flour (bread flour or strong flour is preferred, but not necessary)
1 teaspoon yeast
¾ teaspoon salt
1 teaspoon dried rosemary, crushed
1 ¼ cup warm water
Saute red onion in olive oil until dried, about 5 minutes. Add tomatoes to the onion mixture and set aside.
In a large mixing bowl, combine flour, yeast, salt, and rosemary. Add the tomato/onion mixture and mix well. Stir in water and knead for 5-10 minutes.
Place the dough ball in a bowl and set in a warm place. (I used my oven preheated to low, and covered the bowl with a warm wet dishtowel.)
When the dough is doubled in size, turn it onto a floured surface and shape into a flat, oval loaf. Place it on a pan and return it to the warm place.
Leave it there for about 20 minutes—it will rise again, though not double in size. Score the loaf with a knife into diamond patterns.
Place in a hot (425F or 220C) oven and bake for 35-40 minutes. Check after 30 minutes. It is done when the loaf sounds hollow when thunked on the bottom.
Let cool before slicing.
*Note: If you use dried sundried tomatoes (as opposed to oil-packed) soak them in boiling water for 20 minutes and then mince.