No knead sun dried tomato garlic basil bread –Welcome to a delightful culinary adventure with our No Knead Parmesan and Sun Dried Tomato Bread! This scrumptious bread is not only easy to make but also packed with flavors that will elevate your meals and impress your guests. Let’s dive into the recipe and make something extraordinary!
My Salty Kitchen: No Knead Parmesan and Sun Dried Tomato Bread
Imagine the aroma of freshly baked bread wafting through your home. This No Knead Parmesan and Sun Dried Tomato Bread is exactly what you need to create that comforting atmosphere! Packed with savory sun-dried tomatoes and rich parmesan cheese, it’s perfect for breakfast, a side dish, or even as a snack.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups water
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup grated parmesan cheese
- Cornmeal, for dusting
Instructions
- In a large bowl, combine the flour, salt, and instant yeast. Mix them well with a whisk.
- Gradually add the water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms. The dough will be sticky and a bit messy, but that’s perfectly fine!
- Fold in the chopped sun-dried tomatoes and grated parmesan until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours (overnight works best). This long fermentation will give your bread amazing flavor and texture.
- After the resting period, dust a clean surface with flour and turn the dough out onto it. Dust the top of the dough with flour as well to prevent sticking.
- Using floured hands, gently shape the dough into a ball. Be careful not to deflate it too much. Place it on a piece of parchment paper, cover it lightly with a towel, and let it rise for about 1 to 2 hours.
- While the dough is rising, preheat your oven to 450°F (232°C). Place a Dutch oven (with the lid) inside the oven to heat up.
- Once the dough has risen, carefully remove the hot Dutch oven from the oven. Remove the lid and use the parchment paper to lift the dough into the pot. Replace the lid.
- Bake for 30 minutes covered, then remove the lid and bake for an additional 15 minutes, until the bread is golden brown and crusty.
- Carefully remove the bread from the pot and let it cool on a wire rack before slicing. Enjoy this wonderful creation with your favorite spreads or alongside your favorite meals!
This No Knead Parmesan and Sun Dried Tomato Bread is sure to become a favorite in your household! With minimal effort and maximum flavor, it’s a recipe you’ll want to make time and again. Happy baking!
