Food recipes
Sun-Dried Tomato Bread
Sun-Dried Tomato Bread Ingredients: tomatoes, sun-dried water, bottled, generic oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched salt, table sugars, granulated leavening agents, yeast, baker's,...
Sun-Dried Tomato Bread
Ingredients:
tomatoes, sun-dried
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
Directions:
Add water to the machine following with the rest of the dough ingredients as listed.
Be sure not to have the salt (place salt in a corner)and yeast touch.
Use the dough setting press start.
When the dough cycle has finished remove dough from machine place it on a floured work surface.
Punch down.
Roll into 7-8 X 3 inches.
Fold one third up lengthwise and one third down then press.
Repeat once more letting the dough rest in between folding.
Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
Place loaf on a lightly floured bread pan so it will keep its shape while rising.
Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
Slash tops with a sharp knife.
For a glaze you can brush the bread with an egg wash!
Sprinkle with Sesame seeds if desired.
Or leave as directed for a rustic look.
Place into a preheated oven at 425 degrees.
In a pan below add a hand full of ice cubes.
Bake until golden brown for about 20 minutes.
Transfer to wire rack and cool.
Ingredients:
tomatoes, sun-dried
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
Directions:
Add water to the machine following with the rest of the dough ingredients as listed.
Be sure not to have the salt (place salt in a corner)and yeast touch.
Use the dough setting press start.
When the dough cycle has finished remove dough from machine place it on a floured work surface.
Punch down.
Roll into 7-8 X 3 inches.
Fold one third up lengthwise and one third down then press.
Repeat once more letting the dough rest in between folding.
Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
Place loaf on a lightly floured bread pan so it will keep its shape while rising.
Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
Slash tops with a sharp knife.
For a glaze you can brush the bread with an egg wash!
Sprinkle with Sesame seeds if desired.
Or leave as directed for a rustic look.
Place into a preheated oven at 425 degrees.
In a pan below add a hand full of ice cubes.
Bake until golden brown for about 20 minutes.
Transfer to wire rack and cool.