Sun Dried Tomato Garlic Bread Recipes

Steps:

• 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.

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

Steps:

• On a cookie sheet lay bread out in one layer.
• Melt butter with olive oil in microwave oven or stove top.
• Add rest of ingredients except for cheese.
• Spread evenly on bread slices and top with a srinkle of cheese.
• Broil till bubbly and cheese is slightly browned.

Steps:

• Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
• In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
• Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
• Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
• With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
• Variation.
• Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):.
• Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.

Steps:

• Sift flour and salt into a large bowl.
• In a small bowl, dissolve yeast and sugar in warm water.
• Let stand 5-10 minutes until frothy.
• Stir 3 tbsp olive oil into yeast mixture.
• Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
• Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
• Put dough into an oiled medium-size bowl.
• Cover and let rise in a warm place 35-40 minutes until doubled in size.
• Oil a baking sheet.
• Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
• Cook 3 minutes until softened.
• Remove skillet from heat and set aside.
• turn out dough onto a lightly floured surface and cut in half.
• Roll out to give 2 rectangles each about 12 x 9.
• Transfer 1 piece to the baking sheet and prick surface with fork.
• Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
• Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
• Moisten edges of the dough with a little cold water and cover with second sheet of dough.
• Crimp edges to seal.
• Using a sharp knife make a lattice pattern on surface of dough.
• Brush with a little milk to glaze and sprinkle with coarse sea salt.
• Let rise 20 minutes.
• Preheat oven to 450.
• Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
• Serve warm or cold.
• Cut into pieces and garnish with basil.

Steps:

• preheated oven to 350°F.
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
• In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
• In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
• Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
• Divide the batter among 2 buttered and floured regular sized loaf pans.
• Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
• Remove the breads from the pans and let them cool, right sides up, on a rack.

Steps:

• Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Steps:

• Heat oven to 350°F
• Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
• Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
• Grease a 2lb loaf tin and pour in the mixture.
• Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
• Turn out onto a wire rack to cool.