Best 2 No Knead Sun Dried Tomato Garlic Basil Bread Recipes

**Savor the Delightful Symphony of Flavors with No-Knead Sun-Dried Tomato, Garlic & Basil Bread:**

Embark on a culinary journey with our irresistible no-knead sun-dried tomato, garlic, and basil bread. This exceptional bread combines the vibrant flavors of sun-dried tomatoes, the savory aroma of garlic, and the refreshing zest of basil, creating a symphony of flavors that will tantalize your taste buds. With its soft and airy texture, this bread is perfect for sandwiches, bruschetta, or simply savoring on its own. Additionally, discover variations of this delectable bread, including a vegan version, a cheesy sun-dried tomato and mozzarella bread, and a tantalizing sun-dried tomato and pesto bread. Each variation offers a unique twist on the classic recipe, ensuring that there's something for every palate. Prepare to indulge in a homemade bread experience like no other, as you explore the diverse flavors and textures of these remarkable recipes.

Let's cook with our recipes!

NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD

No-Knead Rosemary Parmesan Sun-Dried Tomato Bread image

This is an adaption of one of my Recipe #248237 to use Sullivan Street Bakery's no-knead method of making bread. It's amazingly easy and oh so tasty! The only special equipment needed is a 4 quart cast-iron or cast-aluminum dutch oven. See note at bottom before staring.

Provided by Galley Wench

Categories Yeast Breads

Time 18h20m

Yield 1 round-loaf

Number Of Ingredients 11

Ingredients

4 cups flour
3/4 teaspoon yeast
1 tablespoon salt
2 cups water, plus
3 tablespoons water
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
1/4 cup chopped sun-dried tomato
1/3 cup parmesan cheese
wheat bran or cornmeal
garlic granules (or garlic powder)

Steps:

In large bowl add flour.
With hands stir in yeast,rosemary, tomatoes, cheese and salt.
Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Nutrition Facts : Calories 2073.3, Fat 15.1, SaturatedFat 6.7, Cholesterol 29.3, Sodium 7791.6, Carbohydrate 409.2, Fiber 16.1, Sugar 24, Protein 67.6

SUN-DRIED TOMATO GARLIC BREAD

Sun-Dried Tomato Garlic Bread image

This fast bread recipe tastes terrific with a variety of main courses. It comes together in minutes and is easy enough for a weekday, but special enough for a weekend meal with guests. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1/4 cup butter, softened
1/4 cup grated Parmesan cheese
2 tablespoons chopped oil-packed sun-dried tomatoes
1 to 2 garlic cloves, minced
1/2 loaf Italian bread, halved lengthwise

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.

Nutrition Facts : Calories 189 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your bread will be. Look for high-quality flour, yeast, and sun-dried tomatoes.
Don't over-knead the dough: Over-kneading the dough will make it tough. Knead the dough just until it comes together and forms a ball.
Let the dough rise in a warm place: The dough will rise best in a warm place. A warm oven or a sunny spot on the counter are both good options.
Bake the bread in a preheated oven: This will help the bread to rise evenly and develop a crispy crust.
Let the bread cool before slicing: Slicing the bread while it is still hot will make it more likely to crumble. Let the bread cool for at least 15 minutes before slicing.

Conclusion:

The no-knead sun-dried tomato, garlic, and basil bread is a delicious and easy-to-make bread. The bread is made with simple ingredients and requires no special equipment. It is perfect for a quick and easy meal or snack. Whether you are a beginner or an experienced baker, give this recipe a try. You won't be disappointed!