Tuesday, August 7, 2012

Sun Dried Tomato and Garlic Bread

I used to love the Sara Lee Sun dried tomato and Garlic bread when I was a kid.  I would toast up a few slices and slather them in butter for lunch or an after school snack.  This bread is my grown up version, taking a less processed approach.  We had this fresh out of the oven with some homemade mustard and charcuterie and then again in the morning for breakfast with eggs.  The bread is as versatile as it is delicious!


1 teaspoon yeast
1 teaspoon white sugar
1/2 cup warm water
3 cups flour
1 tablespoon oregano
1 1/2 teaspoons salt
1/2 cup diced sun dried tomatoes in oil
3-4 large cloves of garlic, smashed

1. Combine yeast, sugar and warm water in a small container and let the yeast proof about 10 minutes.
2. Meanwhile, combine flour, oregano and salt in a food processor or Kitchen Aid mixer bowl.  Pulse or mix until well combined.
3. When yeast is proofed, add it to the flour mixture and mix until combined (about 15 seconds).
4. Add sundried tomatoes and about 3/4 cup water.  Mix until combined.
5. Add garlic and about another 1/2 cup water.  You want a wet dough, wet enough to be slightly difficult to manage but not soupy either.
6. Sprinkle about 1/2 cup of flour on a clean surface.
7. Dump dough onto the floured surface and need about 5 minutes.
8. Place in a well oiled bowl and let rice about 2 hours.
9. When ready to bake, heat oven to 375 degrees.  Roll dough into desired shape and place on parchment paper (you could also put in a well oiled bread pan).
10. Place bread in oven and cook about 20 minutes or until internal temperature is around 190 degrees farenheit.
11. Remove and let cool about 10 minutes before devouring.

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