Savory Sun-Dried Tomato and Basil Bread
Get ready to embark on a culinary adventure with our Savoury Sun-Dried Tomato and Basil Bread. This extreme baking recipe combines the robust flavours of sun-dried tomatoes and aromatic basil, resulting in a bread that is as visually appealing as it is delicious. With its soft interior, crusty exterior, and a medley of savoury flavours, this bread is perfect for sandwiches, toast, or enjoying on its own. Join us as we explore the ingredients, step-by-step instructions, and the nutritional benefits of this exquisite bread.
Ingredients:
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup sun-dried tomatoes, drained and chopped
- ¼ cup fresh basil, chopped
- Extra flour for dusting
Instructions:
- Proofing the Yeast:
- In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved.
- Sprinkle the yeast over the water-sugar mixture and let it sit for about 5 minutes, or until it becomes frothy.
- Mixing the Dough:
- In a large mixing bowl, combine the bread flour and salt.
- Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil.
- Stir the mixture until it starts to come together, then transfer it to a lightly floured surface.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Adding the Sun-Dried Tomatoes and Basil:
- Once the dough has doubled in size, gently punch it down to release any air bubbles.
- Add the sun-dried tomatoes and fresh basil to the dough.
- Knead the dough for another 2-3 minutes until the sun-dried tomatoes and basil are evenly distributed.
- Shaping and Proofing the Bread:
- Line a baking sheet with parchment paper and set it aside.
- Transfer the dough to a lightly floured surface and shape it into a round or oval loaf.
- Place the shaped loaf onto the prepared baking sheet and cover it with a kitchen towel.
- Allow the dough to proof for another 45 minutes to 1 hour, or until it has doubled in size.
- Baking the Bread:
- Preheat your oven to 200°C (400°F).
- Once the dough has proofed, lightly brush the surface with water and sprinkle a little flour on top.
- Using a sharp knife, make a few shallow slashes on the surface of the bread to allow for expansion during baking.
- Bake the bread in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutritional Information:
(per serving)
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 32g
- Fat: 4g
- Fibre: 2g
- Vitamin A: 8% of the daily recommended value
- Vitamin C: 6% of the daily recommended value
- Calcium: 2% of the daily recommended value
- Iron: 8% of the daily recommended value
Experience a burst of flavours with our Savoury Sun-Dried Tomato and Basil Bread. This extreme baking recipe takes your taste buds on a savoury journey with the combination of tangy sun-dried tomatoes and aromatic basil. The soft interior and crusty exterior of the bread make it a versatile choice for various dishes. Enjoy it as a standalone treat, slice it for sandwiches, or pair it with soups and salads. With its nutrient-rich profile and delightful taste, this bread is sure to become a new favourite in your baking repertoire.
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