No Knead Rosemary Parmesan Sun Dried Tomato Bread Recipes

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NO KNEAD ROSEMARY PARMESAN SKILLET BREAD



No Knead Rosemary Parmesan Skillet Bread image

No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.

Provided by Tessa Arias

Categories     Side Dish

Time 2h40m

Number Of Ingredients 7

2 1/4 teaspoons (1 package) instant yeast
2 cups lukewarm water
4 1/2 cups (574 grams) all-purpose flour
2 tablespoons chopped fresh rosemary, plus more for sprinkling
1 1/2 teaspoons fine salt
3 tablespoons olive oil, divided
1/4 cup grated parmesan cheese

Steps:

  • In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet (next step).
  • Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn't have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.
  • Meanwhile, preheat the oven to 400°F.
  • Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.

NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD



No-Knead Rosemary Parmesan Sun-Dried Tomato Bread image

This is an adaption of one of my Recipe #248237 to use Sullivan Street Bakery's no-knead method of making bread. It's amazingly easy and oh so tasty! The only special equipment needed is a 4 quart cast-iron or cast-aluminum dutch oven. See note at bottom before staring.

Provided by Galley Wench

Categories     Yeast Breads

Time 18h20m

Yield 1 round-loaf

Number Of Ingredients 11

4 cups flour
3/4 teaspoon yeast
1 tablespoon salt
2 cups water, plus
3 tablespoons water
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
1/4 cup chopped sun-dried tomato
1/3 cup parmesan cheese
wheat bran or cornmeal
garlic granules (or garlic powder)

Steps:

  • In large bowl add flour.
  • With hands stir in yeast,rosemary, tomatoes, cheese and salt.
  • Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
  • Cover bowl with plastic wrap.
  • Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
  • Dough is ready when its surface is dotted with bubbles.
  • Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
  • Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
  • Cover with another cotton towel and let rise for about 2 hours.
  • When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
  • Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
  • When dough is ready, carefully remove pot from oven.
  • Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
  • Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
  • Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Nutrition Facts : Calories 2073.3, Fat 15.1, SaturatedFat 6.7, Cholesterol 29.3, Sodium 7791.6, Carbohydrate 409.2, Fiber 16.1, Sugar 24, Protein 67.6

ROSEMARY TOMATO PARMESAN BREAD



Rosemary Tomato Parmesan Bread image

This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in "The Bread Machine Book"

Provided by PaulaG

Categories     Yeast Breads

Time 3h40m

Yield 1 1lb loaf

Number Of Ingredients 10

1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, snipped into small pieces
1/3 cup parmesan cheese, grated
2 cups bread flour
2 teaspoons yeast
1/4 cup chopped sun-dried tomato

Steps:

  • Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
  • Turn on machine (use white bread setting).
  • If tomatoes are packed in oil, first blot them dry with a paper towel.
  • Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
  • If your machine has a fruit& nuts setting, add them when that beeper goes off.

Nutrition Facts : Calories 1410.5, Fat 42.3, SaturatedFat 11.4, Cholesterol 37.8, Sodium 3161, Carbohydrate 210.3, Fiber 10.8, Sugar 10.2, Protein 45.8

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD



No-Knead Sun-dried Tomato Garlic Basil Bread image

An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.

Provided by SPICYGIRL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 4h20m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g

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