Sun Dried Tomato Garlic Bread Recipes

SUN DRIED TOMATO GARLIC BREAD

Steps:

• Heat a skillet with the olive oil and fry the garlic and sun dried tomatoes for around 2 minutes. Then go to a big bowl and combine garlic and sun dried tomatoes with all the other ingredients except the walnuts. Mix well with a spatula, then put the dough in a baking dish prepared with parchment paper (or greased with some oil, up to you and your liking).
• Sprinkle the walnut pieces on top, bake for 45 minutes at 350°F. Cover the dish with aluminum foil on top, because we don't want to burn the nuts on top.

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

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.

SUN-DRIED TOMATO GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

GARLIC SUN-DRIED TOMATO BREAD

Steps:

• On a cookie sheet lay bread out in one layer.
• Melt butter with olive oil in microwave oven or stove top.
• Add rest of ingredients except for cheese.
• Spread evenly on bread slices and top with a srinkle of cheese.
• Broil till bubbly and cheese is slightly browned.

ROASTED GARLIC AND SUN-DRIED TOMATO LOAF

Steps:

• 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 and mashed garlic. 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 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
• With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
• 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, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

SUN-DRIED TOMATO AND PROVOLONE BREAD

Steps:

• Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

SUN DRIED TOMATO AND OLIVE BREAD

Steps:

• In large bowl, combine yeast and sugar; add 1/3 cup of the water. Let stand 10 minutes or until yeast is dissolved and foamy.
• Add remaining 1 cup water and salt. Stir in white whole wheat flour, cornmeal and 1 1/2 cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press to 10x8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
• Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.