- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 teaspoon white sugar
- 1 1/4 cups warm water
- 1 tablespoon olive oil
- 1 tablespoon cornmeal, or more as needed
- 1/2 cup chopped dry-pack sun-dried tomatoes
- 1 tablespoon dried basil
- 2 cloves garlic, minced
- 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.
05/16/2018
recipepes.com
No-Knead Sun-dried Tomato Garlic Basil Bread, recipe
PT15M
PT1H
5
455 calories
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