No-Knead Sun-dried Tomato Garlic Basil Bread

Name: No-Knead Sun-dried Tomato Garlic Basil Bread
Cook time: 30 min
Yield: 1 loaf
Cuisine: United Kingdom
Ingredients: 3 cups all-purpose flour; 2\u2009¼ teaspoons active dry yeast; 1\u2009½ teaspoons salt; 1 teaspoon white sugar; 1\u2009¼ cups warm water; 1 tablespoon olive oil; 1 tablespoon cornmeal, or more as needed; ½ cup chopped dry-pack sun-dried tomatoes; 1 tablespoon dried basil; 2 cloves garlic, minced

An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.

INGRIDIENT

3 cups all-purpose flour

2 ¼ teaspoons active dry yeast

1 ½ teaspoons salt

1 teaspoon white sugar

1 ¼ cups warm water

1 tablespoon olive oil

1 tablespoon cornmeal, or more as needed

½ cup chopped dry-pack sun-dried tomatoes

1 tablespoon dried basil

2 cloves garlic, minced

DIRECTION

Step: 1

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.

Step: 2

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

Step: 3

Dust a baking sheet with cornmeal.

Step: 4

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.

Step: 5

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

Step: 6

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