> Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature.
Pour the starter into the bowl of an upright electric mixer fitted with a dough hook. Add 6 cups unbleached bread flour, 2 teaspoons kosher salt, 1/4 cup virgin olive oil, and another tablespoon of instant yeast. Mix the dough on medium for about 6 minutes. If the dough seems dry, add a little water (the tomatoes tend to absorb water). Then add about 4 ounces of shredded cheddar and a couple ounces of grated parmesan. Mix it for another couple of minutes.
This is what the dough will look like when it is fully mixed. It will have passed the windowpane test and will have s light sheen to it. There will pieces of tomato easily apparent; there will also be specks of cheddar and Parmesan visible.
Remove the dough from the mixer, knead it for a minute or two on the counter, then place it in a lightly oiled bowl or rising bucket. Allow the dough to ferment for about 90 minute, or until doubled in size.
Urban Simplicty 
>I notice for many of these you use the bread hook option on your mixer. As a college student, I am not able to bring a nice high quality mixer with me where I go, not to mention the expense! I have a nice (old) hand electric mixer with traditional beaters. Would you recommend mixing completely by hand? folding in ingredients? or would you recommend getting the bread hook…(and subsequent mixer….)I love your bread recipes!!!