Try this Sourdough Sun Dried Tomato Bread recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (1337g)|
|Recipe Makes: 1|
|Calories from Fat: 152 (4%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 4035
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