* Exported from MasterCook *
Bread, No Knead Tomato Basil
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sun-dried tomatoes -- See Note*
3 cups all-purpose flour
2 tsp instant yeast -- or bread machine yeast
1/2 Tbsp salt
1/2 Tbsp dried basil
1 1/2 cups warm water
1 Tbsp tomato paste
4 oz. mozzarella cheese -- shredded, optional
This Tomato Basil No Knead Bread is the perfect partner for your
winter soups and stews, and is half the cost of a store bought artisan loaf.
Notes:
*I suggest using dry packed sun dried tomatoes for this recipe
instead of oil packed tomatoes.
Prep: 1:45
Cook: 50 min
Total: 2:35
Chop the sun dried tomatoes into smaller pieces. In a large bowl,
combine the flour, yeast, salt, dried basil, and chopped tomatoes.
Stir until they are evenly combined. Stir the shredded mozzarella
into the flour mixture.
Dissolve the tomato paste into the warm water. Pour the tomato and
water mixture into the flour mixture, and stir until a sticky ball of
dough forms. You may need to add slightly more or less water to
achieve the correct consistency. The dough should be fairly wet and
sticky, but not so wet that it's glossy or slimy. There should be no
dry flour left on the bottom of the bowl.
Cover the bowl with the dough loosely, and let it rise for one hour,
or until it is double in size.
Once risen, sprinkle the dough liberally with flour and scrape it off
the sides of the bowl. Turn the dough out onto a well floured surface
and fold it over on itself 5-6 times, or just until the dough looks smooth.
Place the dough on a piece of parchment paper and allow it to rise
for another half hour. While the dough is rising, place your Dutch
oven in the oven and set it to preheat to 425F.
After 30 minutes, very carefully remove the Dutch oven from your
oven, and remove its lid. Lift your risen dough by picking up the
parchment paper and then place it in the hot Dutch oven, paper and
all. Place the lid back on the Dutch oven and return it to the hot oven.
Let the bread bake with the lid on the Dutch oven for 30 minutes,
then carefully remove the lid and let it bake for another 15 to 20
minutes, without the lid, to allow the crust to brown.
Once baked, carefully remove the hot Dutch oven from the oven, lift
the bread out using the parchment, and allow it to cool before
slicing and serving.
S(Internet address):
"https://www.budgetbytes.com/tomato-basil-no-knead-bread/";
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 3g Fat (16.4%
calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2018 - 0626