Olive and sun-dried tomato bread?!
Anyone got a recipe for this!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
1 pkg!. active dry or quick rise yeast
3 T!. unbleached cane sugar
1 1/4 cups warm water
8 sun-dried tomatoes, snipped into small bits with scissors
4 cups unbleached flour
2 t!. salt
2 t!. dried basil
2 t!. dried oregano
1 1/2 t!. garlic powder
1 t!. dried parsley
1/2 cup black olives, chopped
3 T!. olive oil
cornmeal
In a small bowl, stir together yeast and sugar!. Pour warm water over the yeast and set aside for 10 minutes or until very foamy!. Meanwhile place sun-dried tomatoes in a small bowl, cover with hot water, and set aside to rehydrate for 10 minutes!. In a large bowl, combine flour, salt, and herbs!. When the yeast mixture is foamy, add it, the rehydrated sun-dried tomatoes, and the remaining ingredients to the flour mixture!. Stir well with a spoon, and use your hands to form into a ball of dough!. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes!. Place a little olive oil in a bowl, give dough a twist in the bowl, turn over so the greased side is on top, cover, and leave to rise in a warm place for 1 hour or until doubled!. Punch dough down and knead for a minute on a floured surface!. Roll dough into a large rectangle, starting on the shorter side of the rectangle, roll dough up like a jelly roll cake, tuck in the ends, and pinch the seam to seal!. Sprinkle a little cornmeal on to a cookie sheet!. Place shaped loaf, seam side down, on the cookie sheet, cover, and leave to rise in a warm place for 45 minutes or until doubled!. Using a sharp knife, carefully cut a few diagonal slashes over the top of the loaf!. Bake at 425 degrees for 25-30 minutes or until golden brown and sounds hollow when tapped on the bottom!. Allow to cool before cutting!.
Yield: 1 loafWww@FoodAQ@Com
3 T!. unbleached cane sugar
1 1/4 cups warm water
8 sun-dried tomatoes, snipped into small bits with scissors
4 cups unbleached flour
2 t!. salt
2 t!. dried basil
2 t!. dried oregano
1 1/2 t!. garlic powder
1 t!. dried parsley
1/2 cup black olives, chopped
3 T!. olive oil
cornmeal
In a small bowl, stir together yeast and sugar!. Pour warm water over the yeast and set aside for 10 minutes or until very foamy!. Meanwhile place sun-dried tomatoes in a small bowl, cover with hot water, and set aside to rehydrate for 10 minutes!. In a large bowl, combine flour, salt, and herbs!. When the yeast mixture is foamy, add it, the rehydrated sun-dried tomatoes, and the remaining ingredients to the flour mixture!. Stir well with a spoon, and use your hands to form into a ball of dough!. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes!. Place a little olive oil in a bowl, give dough a twist in the bowl, turn over so the greased side is on top, cover, and leave to rise in a warm place for 1 hour or until doubled!. Punch dough down and knead for a minute on a floured surface!. Roll dough into a large rectangle, starting on the shorter side of the rectangle, roll dough up like a jelly roll cake, tuck in the ends, and pinch the seam to seal!. Sprinkle a little cornmeal on to a cookie sheet!. Place shaped loaf, seam side down, on the cookie sheet, cover, and leave to rise in a warm place for 45 minutes or until doubled!. Using a sharp knife, carefully cut a few diagonal slashes over the top of the loaf!. Bake at 425 degrees for 25-30 minutes or until golden brown and sounds hollow when tapped on the bottom!. Allow to cool before cutting!.
Yield: 1 loafWww@FoodAQ@Com
Dyan has a great recipe, but like blueberrys in a muffin, sprinkle some flour on the olives or the will split and find there way to the middle of the bread!.Www@FoodAQ@Com