Hi! This is for Melody who requested a bread recipe using sun-dried tomatoes
and herbs in last weeks list.
This recipe is from the October 1989 issue of Bon Appetit.
Sun-Dried Tomato Rolls with Garlic makes 12
1 envelope dry yeast
1/4 C sugar
1/2 C warm water (105-115)
1/2 C tomato juice -- room temp (I use V-8 picante)
6 Tbsp olive oil, or oil from sun-dried tomatoes
2 eggs
1 tsp salt
4 C (about) unbleached all purpose flour
1/4 C thinly sliced basil
3 Tbsp chopped oil-packed sun-dried tomatoes
Garlic Oil
1/4 C olive oil
2 cloves garlic, pressed
Sprinkle yeast and 1/4 tsp sugar over warm water in small bowl. Stir to
dissolve. Let yeast mixture stand until foamy, about 10 minutes.
Combine remaining sugar, tomato juice, oil, eggs, and salt in a large bowl.
Add 1 cup of flour and whisk vigorously for 2 minutes. Add yeast mixture,
basil, and tomatoes. Mix in enough flour 1/2 C at a time to form soft dough.
Knead dough on lightly floured surface until smooth and elastic, add more
flour if necessary, about 5 minutes (dough will be slightly sticky).
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let dough rise in warm area until doubled, about 1 hour.
For garlic oil -- Heat oil in small sauce pan until just warm. Stir in
garlic. Cool.
Lightly grease muffin cups. Gently punch dough down. Knead on lightly
floured surface until smooth. Divide into 12 equal pieces. Shape each piece
into a ball, pulling edges under to create a smooth top. Place rolls,
rounded side up in prepared cups. Using floured scissors, snip 1/2-inch-deep
X into top of each roll. Cover with plastic and let rise in warm draft-free
area until doubled in volume, about 20 minutes.
Preheat oven to 375 F. Gently brush rolls with garlic oil. Bake until
golden brown, about 20 minutes. Remove rolls from oven, and brush again with
garlic oil. Transfer rolls to a rack and cool slightly before serving.
I like to put a few shavings of Parmasean on each roll a few minutes before
the end of baking.
Enjoy!
Lorna