Sourdough sun dried tomato bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sourdough Starter |
| 1 | cup | Flour |
| ½ | cup | Warm Water; 105F |
| ½ | cup | Sun-dried tomatoes; oil-packed, sliced * |
| ½ | cup | Chopped Onion |
| ¾ | cup | Warm Water; 105F |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Olive Oil; approx |
| 2½ | cup | Flour; to 3 1/2 cups |
| Corn Meal | ||
Directions
SPONGE
DOUGH
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 ¼ 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.
>From: yoda <yodafmly1@...>
NOTES : * If using dry packed tomatoes, place in a small skillet with the oil. Heat over low heat for 8 minutes. This makes a wonderful pizza crust.
Recipe by: Ronda Warywoda
Posted to MC-Recipe Digest by Nuey2@... on Feb 3, 1998