Sun Dried Tomato And Onion Bread Recipes

SUN-DRIED TOMATO AND ONION BREAD

Steps:

• Sift flour and salt into a large bowl.
• In a small bowl, dissolve yeast and sugar in warm water.
• Let stand 5-10 minutes until frothy.
• Stir 3 tbsp olive oil into yeast mixture.
• Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
• Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
• Put dough into an oiled medium-size bowl.
• Cover and let rise in a warm place 35-40 minutes until doubled in size.
• Oil a baking sheet.
• Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
• Cook 3 minutes until softened.
• Remove skillet from heat and set aside.
• turn out dough onto a lightly floured surface and cut in half.
• Roll out to give 2 rectangles each about 12 x 9.
• Transfer 1 piece to the baking sheet and prick surface with fork.
• Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
• Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
• Moisten edges of the dough with a little cold water and cover with second sheet of dough.
• Crimp edges to seal.
• Using a sharp knife make a lattice pattern on surface of dough.
• Brush with a little milk to glaze and sprinkle with coarse sea salt.
• Let rise 20 minutes.
• Preheat oven to 450.
• Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
• Serve warm or cold.
• Cut into pieces and garnish with basil.

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

OLIVE, SUN-DRIED TOMATO AND FETA BREAD

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.