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| Recipe Source |
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Author: Robin and Bob Young Web page: www.rockinrs.com |
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| Recipe Type |
| Italian Bread |
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| Ingredients - Bread Dough |
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| 1½ c |
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Warm water (110° F to 115° F) |
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| 1 T |
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granulated Sugar |
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| 1 pkg |
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Active Dry Yeast (2½ teaspoons) |
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| 3¼ c |
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All-Purpose flour |
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| 2 t |
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Sea Salt |
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| ¼ c |
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Basil leaves, fresh and diced fine |
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| 1 T |
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Extra Virgin Olive Oil |
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| Topping |
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| 3 T |
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Sun Dried Tomatoes in oil |
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| 2 lg |
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Garlic cloves, chopped |
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| ¼ c |
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Rosemary leaves, fresh and chopped |
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| 2 T |
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Herb butter |
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| Bread Dough |
| 1 |
Preheat the oven to 350 degrees F (A convection oven works very well here, if you have one) |
| 2 |
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over mixture and let stand for 10 minutes. |
| 3 |
With a mixer fitted with a dough hook, combine 3 cups of flour, salt and the yeast mixture. Add the ¼ cup diced basil leaves. Run on a low speed to mix well. When thoroughly mixed, knead for 10 minutes, slowly adding what is needed of the remaining ¼ cup flour until dough is no longer sticky. |
| 4 |
Place dough into a well-greased bowl, turn once to coat; cover and set aside in a warm place until doubled in size, about 1 to 1½ hours. |
| 5 |
Punch the dough down, and place it onto a lightly oiled large pizza pan or baking sheet. Spread the dough out, using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil and or spread the topping over the surface. (Recipe below) Press gently into dough. Sprinkle lightly with the salt. Press gently into dough. |
| 6 |
Bake for 30 to 35 minutes or until golden brown. |
| 7 |
When done, remove the bread from the cooking sheet and place on a wire rack to cool. Serve at room temperature. |
| Topping |
| 1 |
Mix garlic, rosemary and herb butter together and spread over the bread before baking. The last 15 minutes, quickly spread the sun-dried tomatoes over the top. |
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| Yield: 1 Flat loaf |
| Preparation time: 1 hour and 40 minutes |
| Cooking time: 35 minutes |
| Ready in: 2 hours and 15 minutes |
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| Cooking Tips |
| Add the sun dried tomatoes the last 5 - 10 minutes of baking |
| Use your imagination and add toppings such as fresh sliced Roma tomatoes, finely minced garlic or other fresh herbs, parmesan cheese or sliced mushrooms. Try slicing black olives and putting on top. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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