Sun Dried Tomato Feta Bread Food

NO KNEAD SUN-DRIED TOMATO, OLIVE AND FETA BREAD

Steps:

• Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
• Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.
• While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.
• Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.

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 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.

SPICY SUN-DRIED TOMATO AND FETA SAUCE

Steps:

• Cook pasta until al dente.
• Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
• Add garlic and cook 30 seconds.
• Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
• Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
• Mix in basil and both cheeses and stir until cheeses melt.
• Season to taste.
• Remove sauce from heat.
• Drain pasta.
• Add to skillet; toss to coat with sauce.
• Serve immediately.