Tomato-Artichoke Bruschetta Bread - cooking recipe

Ingredients

1/2 cup warm milk
1/4 cup butter
2 tablespoons sugar
1 teaspoon sea salt
1 egg
2 1/4 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup artichoke, trimmed and chopped (canned or bottled)
1/3 cup sun-dried tomato, chopped (in oil)
1/2 cup pine nuts, shelled
1 cup asiago cheese, shredded
1/2 cup butter

Preparation

Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
Add sugar and salt; stir until dissolved.
Pour milk mixture into mixer bowl.
Test liquid to make sure it is not more than 90\u00b0F; Add yeast. Stir until dissolved.
Let stand 15-20 minutes until yeast proofs.
Mix in egg.
While mixing on high speed, using bread hook, gradually add flour.
Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
Turn dough out onto a floured surface and roll into a 8\"x11\" rectangle.
Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
Spread artichoke-tomato mixture evenly over buttered area of dough.
Roll up like a jelly roll, folding the ends under to fit pan.
Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
Place loaf in prepared pan, seam-side down.
Baste loaf with remaining butter and sprinkle with remaining cheese.
Cover loosely with plastic wrap and let rise in a warm place.
When loaf has risen, bake in 425\u00b0F oven for 10 minutes. Reduce heat to 350\u00b0F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
Brush top of loaf with melted butter while still hot.
Serve warm or at room temperature.
Refrigerate any leftover bread.
**Note** Times do not include time for bread to rise.