Sun Dried Tomato And Onion Bread Food

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 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 ONION BREAD

Steps:

• Sift flour and salt into a large bowl.
• In a small bowl, dissolve yeast and sugar in warm water.
• Let stand 5-10 minutes until frothy.
• Stir 3 tbsp olive oil into yeast mixture.
• Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
• Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
• Put dough into an oiled medium-size bowl.
• Cover and let rise in a warm place 35-40 minutes until doubled in size.
• Oil a baking sheet.
• Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
• Cook 3 minutes until softened.
• Remove skillet from heat and set aside.
• turn out dough onto a lightly floured surface and cut in half.
• Roll out to give 2 rectangles each about 12 x 9.
• Transfer 1 piece to the baking sheet and prick surface with fork.
• Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
• Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
• Moisten edges of the dough with a little cold water and cover with second sheet of dough.
• Crimp edges to seal.
• Using a sharp knife make a lattice pattern on surface of dough.
• Brush with a little milk to glaze and sprinkle with coarse sea salt.
• Let rise 20 minutes.
• Preheat oven to 450.
• Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
• Serve warm or cold.
• Cut into pieces and garnish with basil.

SUN-DRIED TOMATO BAGELS

Steps:

• BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
• When the dough sequence completes, stop the machine and remove the dough.
• BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
• Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
• Stir in as much flour as you can mix with a spoon.
• Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
• Cover with a clean towel and let rest 10 minutes.
• FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
• Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
• Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
• Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
• Preheat your oven to 400 F at this time.
• In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
• Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
• Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
• Bake at 400 F until lightly browned, about 20 minute.

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 FETA BREAD

Steps:

• Preheat oven to 350°
• Prepare an 8 x 4" loaf pan by using cooking oil spray or lining with parchment paper
• In a large bowl, whisk together flour, baking powder, salt, pepper, oregano and rosemary
• Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up 1/2 cup
• In a smaller bowl, whisk eggs, olive oil, and milk
• Stir the egg mixture into the flour mixture until smooth.
• Fold in feta cheese, sun-dried tomatoes, and basil.
• Spread batter into baking pan
• Bake in center of oven 50-60 minutes, or top is crusty and golden and a toothpick inserted in center comes out clean.
• Cool completely on a wire rack before slicing

SUN DRIED TOMATO AND ASIAGO CHEESE BREAD

Steps:

• Place all ingredients into bread machine in order given.
• Bake according to bread machine directions for regular bake.

SUN-DRIED TOMATO FOCACCIA

Steps:

• In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. , In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels. , When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks.