Sun-Dried Tomato Bread
Stuffing tart sun-dried tomatoes into the bread dough turns out to be a delicious idea, so we urge you to do the same. Coating your bread with melted butter immediately after baking ensures a soft crust for it. As for the garlic, well, its flavor rocks!
Ingredients Needed for Sun-Dried Tomato Bread
1 pound flour
1 teaspoon nutritional yeast
salt
3 cups of warm water
1 cup melted butter
1 cup sun-dried tomatoes
2 teaspoons of dried oregano
3 garlic cloves, crushed
How to Make Sun-Dried Tomato Bread
- Add the flour, yeast, warm water, and 1/2 cup butter to the dough mixer bowl. Season with salt and mix until you have a dough.
- Cover the bowl with a towel and let the dough rise for 60 minutes.
- Dust the work surface with flour and place the dough on it. Start making 2 ounces dough balls and stuff each one with a sun-dried tomato. We’ve got 13 of them.
- Transfer the dough balls to a roomy round cake pan. Sprinkle with dried oregano then bake for 45 minutes at 360⁰F/180⁰C.
- Mix the crushed garlic with the remaining melted butter. Coat the bread with it immediately after baking, then let it soak.
sorry but it was like custard are you sure it’s correct
Yeap. We’re pretty sure, Catherine. 😮