Try this Sourdough Sun Dried Tomato Bread recipe, or contribute your own.
Suggest a better description1> Sponge: Mix the starter, flour and water in a large glass or pottery bowl. Cover with plastic wrap and let ripen for 12 hours. 2> When ready to make bread, drain tomatoes. Add onion, water, salt, tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour. 3> Mix on medium for two minutes. Add remaining flour 1/4 cup at a time until it pulls away from the sides of bowl. Continue kneeding until elastic. 4> Place in an oiled bowl, turn and cover with a damp towel. Let rise until doubled. (If making pizza, this is the best time to roll and make.) 5> Gently work with hands to release air. Let rise a second time. 6> Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush with olive oil. Cover and let rise for 45 minutes. 7> About 15 minutes before baking, preheat oven to 400?. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 25 to 30 minutes. >From: yoda
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Serving Size: 1 Serving (1337g) | ||
Recipe Makes: 1 | ||
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Calories: 4035 | ||
Calories from Fat: 152 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 97.9mg | 30 % | |
Sodium 3573.1mg | 123 % | |
Potassium 10956.1mg | 288 % | |
Total Carbohydrate 711g | 209 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 690.5g | ||
Protein 250.5g | 358 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4035
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