Introduction: Sun-dried Tomato and Basil Bread
I created this recipe today and it came out beautifully. This is a delicious bread that is soft and full of flavor. It is also wonderful toasted! Yum, yum!
This bread is beautiful and oh so fragrant. It may easily become a favorite for you as is has for me.
2 Tbs. instant/rapid rise yeast
1 1/2 Tbs. coarse sea salt
1/2 tsp. granulated garlic
6 1/2 c. a.p. flour + extra to make the dough workable
3 1/4 c. hot water
1/4 c. + 1 Tb. chopped sun-dried tomatoes, divided
2 large Basil leaves, chopped and divided
1/2 c. shredded mozzarella
Step 1: Combine All Dry Ingredients
In a large bowl combine: flour, salt, garlic, and yeast.
Then add the 1/4 cup of chopped tomatoes, and 1 chopped basil leaf.
Stir to combine and coat the tomatoes and basil. This helps to suspend them evenly in the dough.
Step 2: Add Water
Add water to the dry ingredients and stir well with a wooden spoon until all ingredients are combined and there no dry spots in the dough. If there are still dry spots, add more water a tablespoon at a time till no more dry areas.
Dough will be loose and a little craggy looking. Cover loosely and let rise at room temp till doubled, about 1-2 hours.
Loosen dough from sides of bowl. sprinkle surface with flour and fold. Continue this process, till dough is no longer sticky and becomes easy to handle. It will still be very soft.
Step 3: Divide and Rest
Divide dough in half
Form each half into a round or oval shape
Place each oval on a piece of parchment paper
Cover and let rest for 30-40 minutes.
While dough is resting, preheat the oven to 450*
Put a broiler pan in the bottom of the oven or on the lowest rack possible
Put the glazed, bottom half of a terracotta roaster on the middle rack to preheat for 30-40 minutes.
Step 4: Add Toppings
After dough is rested and oven and roaster are preheated, add the toppings to the dough.
Use your fingers to press a well into the center of the dough. Fill the center with the T. chopped sun-dried tomatoes and the remainder of the basil.
Top with the 1/2 c. mozzarella
Trim the parchment paper to fit inside the roaster. Shape the dough into an oval if you haven't already. Cut 2 or 3 slashes in the top, through the toppings.
Open the oven and slide the rack out. Then using the ends of the parchment, lower the dough into the the roaster and put the lid on.
Pour 1 1/2 c. hot water into broiler pan to create steam, and shut the oven.
Bake for 30 minutes.
Step 5: Cool and Slice
Remove bread from oven.
Let cool for a few minutes, then loosen the sides, if stuck.
Remove from the roaster and allow to cool fully before slicing.
Once cool, slice and enjoy.
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