Sourdough Sun Dried Tomato Bread

Ready in 1h

Try this Sourdough Sun Dried Tomato Bread recipe, or contribute your own.


3/4 c Water; Warm 105F
2 1/2 c Flour; (up to 3 1/2 cups)
1/2 c Sun-dried tomatoes
2 tb Olive Oil; approx
1 ts Salt
1/2 c Water; Warm 105F
1/2 c Sourdough Starter
1 c Flour
Corn Meal
1/2 c Onions; chopped

Original recipe makes 1



1> 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 NOTES : * If using dry packed tomatoes, place in a small skillet with the oil. Heat over low heat for 8 minutes. This makes a wonderful pizza crust. Recipe by: Ronda Warywoda Posted to MC-Recipe Digest by on Feb 3, 1998

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Calories Per Serving: 4035 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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