Basil And Sun Dried Tomato Bread Food

SUN-DRIED TOMATO AND OLIVE BREAD

Steps:

• Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
• Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
• Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
• Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
• Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
• Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.

SUN-DRIED TOMATO AND BASIL BREAD

Steps:

• Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
• Spoon tomatoes into 4 corners of pan; do not cover yeast.
• Program basic cycle and desired crust setting; press start.
• Remove baked bread from pan; cool on wire rack.
• Makes one 1 1/2 pound loaf, or 12 servings.

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

SUN-DRIED TOMATO RICOTTA CROSTINI APPETIZER

Steps:

• Place sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Pulse until combined, about 15 seconds.
• Spread ricotta evenly over crostini pieces and top with sun-dried tomato mixture before serving.

PANERA TOMATO BASIL BREAD

Steps:

• Heat two teaspoons of olive oil in a small frying pan until shimmering, then add the minced garlic and cook until golden brown. Set aside.
• Sift the bread flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger.
• Add the olive oil, sauteed garlic, basil, tomato powder, and sun dried tomatoes and stir with the paddle attachment on low speed to combine. Gradually trickle in the water and mix to form a slightly sticky dough.
• Switch attachments to the dough hook and knead for 5-7 minutes, or until it passes the windowpane test. This means that a piece of dough can be stretched until it's translucent in places without tearing.
• Shape the dough into a ball and place in a greased bowl. Cover and put in a warm place until it has at least doubled in size, about 1 hour.
• Punch down the dough and divide it into 2 equal pieces. Roll each piece into a log and place in a parchment-lined loaf pan.
• Cover and let the loaf rise until it is springy to the touch, about 45 minutes.
• Combine all the ingredients in a small bowl until it has the consistency of thick paint, then set aside.
• Bake the bread at 400°F for 25 minutes. Remove the loaf from the oven and quickly brush on the topping, then bake for another 5 minutes, or until the loaf has an internal temperature of 200°F on a meat thermometer.
• Transfer the loaf to a wire rack to cool completely (at least 1 hour) before slicing and serving.

TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE

Steps:

• In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
• With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

Steps:

• Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
• Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Dust a baking sheet with cornmeal.
• Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaf is golden brown, about 30 minutes.