Parmesan and sun-dried tomato Rustic Loaf
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 135.8
- Total Fat: 2.0 g
- Cholesterol: 1.5 mg
- Sodium: 352.4 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.0 g
- Protein: 4.2 g
View full nutritional breakdown of Parmesan and sun-dried tomato Rustic Loaf calories by ingredient
Introduction
This is my adaption of the No-Knead artisan bread recipe made famous by Jim Lahey at New York City’s Sullivan Street Bakery. There is nothing like the smell of home-made rustic bread, especially when there is no kneading involved!!!! This is my adaption of the No-Knead artisan bread recipe made famous by Jim Lahey at New York City’s Sullivan Street Bakery. There is nothing like the smell of home-made rustic bread, especially when there is no kneading involved!!!!Number of Servings: 12
Ingredients
-
3 cups all purpose flour or bread flour
1 1/2 - 2 1/2 teaspoons salt (depends on your taste)
1/4 teaspoon instant dry yeast
1/3 cup Kraft parmesan cheese
1/4 cup sun-dried tomatoes hydrated in 1 Tbs olive oil
Mix well to combine dry ingredients
Add:
1 1/2 cups water (Should be the temparture of baby bath water)
Directions
Makes 12 servings.
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 1/2 teaspoons salt
1/3 cup Kraft Parmesan cheese
1/4 cup sun-dried tomatoes rehydrated with 1 Tbs olive oil
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast, parmesan cheese, sun-dried tomatoesand salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I place my dough overnight in the microwave)
2. 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. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
4. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; ( I use parchment paper...no clean up!!!) put dough seam side down on paper and dust with more flour, bran or cornmeal. Cover with another cotton towel (parchment paper) 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.
4. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When oven 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 is O.K.
5.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 beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Number of Servings: 12
Recipe submitted by SparkPeople user SHEWRITES1.
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 1/2 teaspoons salt
1/3 cup Kraft Parmesan cheese
1/4 cup sun-dried tomatoes rehydrated with 1 Tbs olive oil
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast, parmesan cheese, sun-dried tomatoesand salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I place my dough overnight in the microwave)
2. 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. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
4. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; ( I use parchment paper...no clean up!!!) put dough seam side down on paper and dust with more flour, bran or cornmeal. Cover with another cotton towel (parchment paper) 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.
4. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When oven 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 is O.K.
5.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 beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Number of Servings: 12
Recipe submitted by SparkPeople user SHEWRITES1.