Parmesan Sun Dried Tomato Bread Food

NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD

Steps:

• In large bowl add flour.
• With hands stir in yeast,rosemary, tomatoes, cheese and salt.
• Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
• Cover bowl with plastic wrap.
• Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
• Dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
• Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
• Cover with another cotton towel and let rise for about 2 hours.
• When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
• Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
• When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
• Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

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.

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.

SUN DRIED TOMATO PROVOLONE BREAD

Steps:

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

GLUTEN-FREE SUNDRIED TOMATO BREAD

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
• Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

ROSEMARY SUN-DRIED TOMATO BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease loaf pan.
• Combine flour,sugar,rosemary, tomatoes and Parmesan cheese.
• Blend,add beer and mix well together.
• Pour batter into a greased loaf pan.
• Bake 40-50 minutes.
• remove loaf from oven.
• Spoon butter over top of loaf.
• Bake 10-12 minutes longer.
• Let rest 10 minutes, remove from pan and finsh cooling on a wire rack.

SUN-DRIED TOMATO ROSEMARY BREAD (ABM)

Steps:

• Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
• Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
• When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
• Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).

SUN-DRIED TOMATO AND PROVOLONE BREAD

Steps:

• Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
• Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
• Combine the flour, and the next 3 ingredients stir well.
• Add the tomatoes, cheese and next 4 ingredients stir well.
• Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
• Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
• Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
• Bake 350F for 45 to 50 minutes or until golden.
• Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.