Sundriedtomatoandbasilbread Recipes

Steps:

• Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
• Spoon tomatoes into 4 corners of pan; do not cover yeast.
• Program basic cycle and desired crust setting; press start.
• Remove baked bread from pan; cool on wire rack.
• Makes one 1 1/2 pound loaf, or 12 servings.

Steps:

• Put tomatoes in medium bowl.
• Add 6 tablespoons dressing and toss to coat evenly.
• Marinate at room temperature 30 minutes.
• Cut bread diagonally into 8 slices, about 1/2 inch thick.
• Stack basil leaves and tightly roll up lengthwise.
• Cut crosswise into very thin slices to make chiffonade.
• Meanwhile, preheat oven to 350 degrees.
• Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
• Bake until light golden, about 3 minutes on each side.
• Divide tomatoes evenly among bread slices.
• Bake until heated through, about 4 minutes.
• Sprinkle with basil and keep warm.
• Serve 2 crostini per person.

Steps:

• In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

Steps:

• In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.
• Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.
• Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
• Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.

Steps:

• Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
• Place on serving plate.
• Remove 4 tomatoes and 1 Tbsp.
• oil, reserving remaining tomatoes and oil for other uses.
• Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
• Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
• Garnish with sprigs of parsley, if desired.
• Serve with assorted crackers.

Steps:

• BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
• When the dough sequence completes, stop the machine and remove the dough.
• BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
• Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
• Stir in as much flour as you can mix with a spoon.
• Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
• Cover with a clean towel and let rest 10 minutes.
• FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
• Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
• Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
• Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
• Preheat your oven to 400 F at this time.
• In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
• Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
• Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
• Bake at 400 F until lightly browned, about 20 minute.

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:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Steps:

• Place all ingredients in blender and mix until well blended.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
• Grease a 900g 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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.