Sun-Dried Tomato Bread With Onion is wonderful bread with two garden favorites.
A cast iron pot is the perfect way to bake Sun-Dried Tomato Bread.
Make this Sun-Dried Tomato Bread With Onion recipe for a favorite bread to go along with a favorite pasta.
Homemade No-Knead Bread Recipes
3 cups packed and leveled bread flour
1⁄2 cup chopped sun-dried tomatoes
1⁄4 cup chopped dried onions
1⁄2 teaspoon red chili flakes
3 tablespoons chopped cilantro
1 1⁄4 teaspoons salt
3⁄4 teaspoon active dry yeast
1⁄4 cup extra-virgin olive oil
1 1⁄2 cups cool water
Combine all dry ingredients in large mixing bowl. Mix thoroughly.
Combine olive oil and water in measuring cup and add to dry ingredients. Stir with rubber spatula.
Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
After at least 12 hours, turn out dough onto floured board. Brush top with olive oil and cover with tea towel. Let dough rise for another 1 to 2 hours.
About 30 minutes before second rise is complete, place cast-iron pot (without lid) on rack positioned in lower third of oven. Heat oven to 450°F.
Once oven has reached desired temperature, remove pot using heavy-duty potholders. Brush 1 to 2 tablespoons olive oil over bottom of hot pot.
Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Brush top with a little olive oil. Cover pot and bake for 35 minutes.
Remove cover from pot and continue baking for additional 15 minutes until loaf is browned, but not burned.
Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Allow bread to cool for 1 hour before slicing. Serve with olive oil, butter or cream cheese.
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