Name: No-Knead Sun-dried Tomato Garlic Basil Bread
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: All-purpose flour - 3 cups; Active dry yeast - 2 ¼ teaspoons; Salt - 1 ½ teaspoons; White sugar - 1 teaspoon; Warm water - 1 ¼ cups; Olive oil - 1 tablespoon; Cornmeal, or more as needed - 1 tablespoon; Chopped dry-pack sun-dried tomatoes - ½ cup; Dried basil - 1 tablespoon; Garlic, minced - 2 cloves

No-Knead Sun-dried Tomato Garlic Basil Bread

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - No-Knead Sun-dried Tomato Garlic Basil Bread

1. All-purpose flour - 3 cups

2. Active dry yeast - 2 ¼ teaspoons

3. Salt - 1 ½ teaspoons

4. White sugar - 1 teaspoon

5. Warm water - 1 ¼ cups

6. Olive oil - 1 tablespoon

7. Cornmeal, or more as needed - 1 tablespoon

8. Chopped dry-pack sun-dried tomatoes - ½ cup

9. Dried basil - 1 tablespoon

10. Garlic, minced - 2 cloves

How to cook deliciously - No-Knead Sun-dried Tomato Garlic Basil Bread

1. Stage

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.

2. Stage

Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.

3. Stage

Dust a baking sheet with cornmeal.

4. Stage

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.

5. Stage

Preheat oven to 350 degrees F (175 degrees C).

6. Stage

Bake in the preheated oven until loaf is golden brown, about 30 minutes.