No-Knead Sun-dried Tomato Garlic Basil Bread recipe

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Ingredients

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

Nutrition Info

272.1 calories
carbohydrate: 52.7 g
cholesterol: : -
fat: 3.1 g
fiber: 2.9 g
protein: 7.9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 679.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  3. Dust a baking sheet with cornmeal.

  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.

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

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

Recipe Yield

1 loaf

Recipe Note

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.

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