No Knead Rosemary Parmesan Sun Dried Tomato Bread Recipes

NO KNEAD ROSEMARY PARMESAN SKILLET BREAD

Steps:

• In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet (next step).
• Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn't have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.
• Meanwhile, preheat the oven to 400°F.
• Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

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.

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.

NO KNEAD SUN-DRIED TOMATO, OLIVE AND FETA BREAD

Steps:

• Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
• Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.
• While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.
• Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.

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.