Sun Dried Tomato Herb Bread Recipes

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.

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.

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.

Steps:

• Put all ingredients in breadmaker, choose regular setting (quick setting also works well on my Zoji.).

Steps:

• Bake according to manufacturer's instructions.
• Add the sun dried tomatoes during the add in (nuts and fruits) cycle. or 5 minutes before final kneading is finished.

Steps:

• Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
• Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Dust a baking sheet with cornmeal.
• Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaf is golden brown, about 30 minutes.