* Exported from MasterCook *
Bread, Rosemary & Sun-Dried Tomato
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- (100-110 F)
1 tablespoon organic cane sugar
2 teaspoons active dry yeast
1 teaspoon salt
2 tablespoons fresh rosemary -- chopped
1/4 cup sun-dried tomatoes
1/4 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 1/2 cups bread flour -- plus extra for kneading
1 egg -- whisked, plus
1 tablespoon water -- for egg wash
dried rosemary -- for sprinkling
In a large bowl, combine the water, sugar and yeast and allow it to
work it's magic for 10 minutes. Stir in the salt, rosemary, sun-dried
tomatoes, seasonings, olive oil and wheat flour. Add in the bread
flour and continue to stir until the dough forms a ball. Place the
dough on a flour-dusted surface and kneed additional flour into the
dough until it it only slightly sticky. Place the ball in a separate
oil drizzled bowl and cover tightly. Let the dough rise for 1 hour.
Punch the dough down in the bowl and then place it onto a sheet of
parchment paper. Cover with wax paper and allow to rise for an
additional 45 minutes. Preheat the oven to 400 degrees. Brush the
top of the dough with the egg wash mixture and then sprinkle
additional rosemary on to. Bake the bread on a baking sheet for
20-25 minutes, until it is golden brown. Remove from the oven, let
cool, cut and enjoy.
Description:
"The combination of sun-dried tomato and rosemary make it very
aromatic, flavorful and a perfect side for a bowl of soup."
Source:
"allyou.com"
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Per Serving (excluding unknown items): 97 Calories; 3g Fat (28.1%
calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary
Fiber; 18mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.