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Tuesday, April 3, 2012

No Knead Parmesan and Sun Dried Tomato Bread

I love using the Dutch Oven to make bread. When you do a long overnight rise on breads like this and then cook them in the Dutch Oven, you get this amazing chewy crusty bread.  And it really couldn't be easier

No Knead Parmesan and Sun Dried Tomato Bread


Ingredients


  • 3 cups flour (bread flour is best)
  • 1 1/2 tsp salt
  • 1/4 tsp yeast
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes
  • 1 tbsp dried basil
  • 1 3/4 cup water

















If you use the sun dried tomatoes in oil, blot them first.

Combine all the dry ingredients first. Stir in the water using a wooden spoon. Stir until just combined.

Cover with plastic wrap and let sit 12-18 hours.

Lightly flour a counter top. Place sticky wet dough on it. Flour hands and shape dough into a ball. Cover with plastic wrap, and let sit 1-2 hours.

Preheat oven and Dutch Oven to 450.

Scoop dough up and let it fall into the hot dutch oven. Cover and cook 30 minutes. Take lid off, and cook 15-20 minutes more.




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