Sun Dried Tomato Rosemary Bread Abm 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.

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES

Steps:

• For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
• In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
• Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

SUN-DRIED TOMATO-HERB BREAD

Steps:

• In a large bowl, combine the water, honey and yeast.
• Let stand in a warm place until the mixture foams, about 10 minutes.
• Stir in 2 cups of the flour, mixing well with a wooden spoon.
• Let the batter rise in a warm place for 30 minutes.
• Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
• On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
• Place in a lightly oiled bowl.
• Cover.
• Let rise in a warm place for 1 hour.
• Punch down and let rise again for 30 minutes.
• Lightly oil 2 9X5 loaf pans.
• Divide the dough in half, form each half into a loaf and place in the pans.
• Let rise for 20 minutes Preheat the oven at 375 degrees F.
• Bake the loaves for 40 minutes, or until lightly browned.
• Turn out onto wire racks and let cool before slicing.

SUN-DRIED TOMATO BREAD

Steps:

• Add water to the machine following with the rest of the dough ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
• Use the dough setting press start.
• When the dough cycle has finished remove dough from machine place it on a floured work surface.
• Punch down.
• Roll into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat once more letting the dough rest in between folding.
• Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
• Place loaf on a lightly floured bread pan so it will keep its shape while rising.
• Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
• Slash tops with a sharp knife.
• For a glaze you can brush the bread with an egg wash!
• Sprinkle with Sesame seeds if desired.
• Or leave as directed for a rustic look.
• Place into a preheated oven at 425 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 20 minutes.
• Transfer to wire rack and cool.

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.

ROSEMARY TOMATO PARMESAN BREAD

Steps:

• Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
• Turn on machine (use white bread setting).
• If tomatoes are packed in oil, first blot them dry with a paper towel.
• Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
• If your machine has a fruit& nuts setting, add them when that beeper goes off.