Garlic Sun Dried Tomato Bread Food

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.

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN

Steps:

• Preheat the oven to 375 degrees F. Grease 2 muffin tins.
• In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

TOMATO BASIL BREAD RECIPE

Steps:

• In a small saucepan, heat the water and yogurt until steaming, stirring occasionally. Let cool to 115°F, for approximately 5 minutes. While cooling, soak any water or oil off the sundried tomatoes and roughly chop into small pieces. Then follow the instructions below for your preferred method.

SUN-DRIED TOMATO GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

GARLIC SUN-DRIED TOMATO BREAD

Steps:

• On a cookie sheet lay bread out in one layer.
• Melt butter with olive oil in microwave oven or stove top.
• Add rest of ingredients except for cheese.
• Spread evenly on bread slices and top with a srinkle of cheese.
• Broil till bubbly and cheese is slightly browned.

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.

SUN DRIED TOMATO GARLIC BREAD

Steps:

• Heat a skillet with the olive oil and fry the garlic and sun dried tomatoes for around 2 minutes. Then go to a big bowl and combine garlic and sun dried tomatoes with all the other ingredients except the walnuts. Mix well with a spatula, then put the dough in a baking dish prepared with parchment paper (or greased with some oil, up to you and your liking).
• Sprinkle the walnut pieces on top, bake for 45 minutes at 350°F. Cover the dish with aluminum foil on top, because we don't want to burn the nuts on top.

ROASTED GARLIC AND SUN-DRIED TOMATO LOAF

Steps:

• Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
• In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
• Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
• Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
• With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
• Variation.
• Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):.
• Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.

GARLIC AND SUN-DRIED TOMATO AIOLI

Steps:

• Mix ingredients until blended.