The best delicious Sourdough Sun Dried Tomato Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sourdough Sun Dried Tomato Bread recipe today!
Hello my friends, this Sourdough Sun Dried Tomato Bread recipe will not disappoint, I promise! Made with simple ingredients, our Sourdough Sun Dried Tomato Bread is amazingly delicious, and addictive, everyone will be asking for more Sourdough Sun Dried Tomato Bread.
What Makes This Sourdough Sun Dried Tomato Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sourdough Sun Dried Tomato Bread.
Ready to make this Sourdough Sun Dried Tomato Bread Recipe? Let’s do it!
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-SPONGE-
1/2 c Sourdough Starter
1 c Flour
1/2 c Warm Water; 105F
-DOUGH-
1/2 c Sun-dried tomatoes;
-oil-packed, sliced *
1/2 c Chopped Onion
3/4 c Warm Water; 105F
1 ts Salt
2 tb Olive Oil; approx
2 1/2 c Flour; to 3 1/2 cups
Corn Meal
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.
Yields
1 Servings
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