Olive Sun Dried Tomato And Feta Bread Recipes
NO KNEAD SUN-DRIED TOMATO, OLIVE AND FETA BREAD
Provided by Mavis Butterfield
Number Of Ingredients 7
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.
OLIVE, SUN-DRIED TOMATO AND FETA BREAD
Make and share this Olive, Sun-Dried Tomato and Feta Bread recipe from Food.com.
Provided by Kitchen__Princess
Categories Breads
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put bread ingredients into a bread maker and process to dough stated.
- Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference).
- Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added.
- Cover with glad wrap that has been sprayed with olive oil.
- leave in warm place to rise and double in size.
- Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.
Nutrition Facts : Calories 404.5, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.2, Sodium 799.3, Carbohydrate 81.2, Fiber 3.1, Sugar 4.4, Protein 12.5
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