Dried Tomato Basil Sourdough Bread

 

 

INGREDIENTS:

1/3 cup water

3/4 cup sourdough culture

1 1/2 Tablespoons Olive Oil

3 Tablespoons Sun-dried Tomatoes

2 teaspoon sugar

3/4 teaspoons salt

2 teaspoons dried basil

3 cups bread flour

1 1/2 teaspoon yeast (optional for those that can't wait)

1 tablespoon water or flour added as needed to obtain smooth ball

Variation: 1 1/2 teaspoon minced garlic

 

PROCEDURES:

Use Home dried or commercially prepared sun-dried tomatoes. Cut the tomatoes into small pieces and soak them in water and olive oil for 5 minutes before adding the remaining ingredients.

This may be done right in a mixer or bread machine.

I don't use the yeast, I mix the ingredients for 10 to 15 minutes, then let the mixture sit until it has risen, Time depends on your starter, some are faster than others. Then gently deflate and shape the dough and rise again until it has risen enough to bake.

Bake on an oven stone at 350º to 400º 35 to 40 minutes or more depending on the crust color desired.