Customized from Canadian Living Sun Dried Tomato Bread recipe
Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375?F (190?C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt, mashed garlic and any optional ingredients. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface. Pat into circle or roll up into cylinder with tapered ends. Place on parchment paper-lined baking sheet that has been sprinkled with corn meal.(OPTIONAL Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt. ) Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
Preheat oven to 375?F (190?C).
Make a criss cross cut with knife if making a round shaped bread or several slashes along the bread if making a baguette shape. Bake in centre of oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
ALTERNATE METHOD: If using water mister, mist bread all over prior to putting in oven, turn down oven temperature to 350?F and let bake for 30 minutes.No water mister? - Throw three ice cubes on bottom of oven when placing dough in oven to bake - this helps create a crunchy crust. Check after 30 minutes to see if done, "knock on bread", does it sound hollow? If not, bake for another 5 minutes. Take out of oven and let cool.
Additional information : Variation
Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):
Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, optional ingredients, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting (standard setting)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 266 | ||
Calories from Fat: 60 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 97.7mg | 3 % | |
Potassium 193.4mg | 5 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 41.1g | ||
Protein 8.2g | 12 % | |
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: 266
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