No-Knead Sun-dried Tomato Garlic Basil Bread recipe
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Ingredients
- 3 cups all-purpose flour 2 ¼ teaspoons active dry yeast 1 ½ teaspoons salt 1 teaspoon white sugar 1 ¼ cups warm water 1 tablespoon olive oil 1 tablespoon cornmeal, or more as needed ½ cup chopped dry-pack sun-dried tomatoes 1 tablespoon dried basil 2 cloves garlic, minced
Nutrition Info
- 272.1 caloriescarbohydrate: 52.7 gcholesterol: : -fat: 3.1 gfiber: 2.9 gprotein: 7.9 gsaturatedFat: 0.4 gservingSize: -sodium: 679.7 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions No-Knead Sun-dried Tomato Garlic Basil Bread
Directions
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Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil, stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
Dust a baking sheet with cornmeal.
Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until loaf is golden brown, about 30 minutes.