Sundried-Tomato and Olive BreadFrom jo_jo_ba 9 years ago
- 10-12 dry-packed sundried tomatoes shopping list
- 1/4 cup white wine shopping list
- 1/4 cup boiling water shopping list
- 1 1/2 cups white flour shopping list
- 1/2 cup bulgur, uncooked shopping list
- 1/2 tbsp sugar shopping list
- 1/2 tbsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1 tsp salt shopping list
- Good handful fresh chives, basil and rosemary shopping list
- 2 tbsp chunked good-quality asiago cheese (not pre-grated!) shopping list
- 2 tbsp apple butter shopping list
- 1/2 cups sour cream shopping list
- 1/4 cup milk shopping list
- 1 egg shopping list
- 3/4 cup pitted black olives, chopped fine shopping list
How to make it
- Snip the tomatoes into small pieces with a pair of kitchen shears.
- Combine the boiling water and wine, add tomatoes and soak 30 minutes. Drain.
- Mix the flour, bulgur, sugar, baking powder, baking soda and salt in a large bowl.
- Cut the apple butter into the flour mixture until it gets to a coarse meal.
- Combine all the herbs and cheese in a food processor and chop very finely.
- Add herbs and cheese to flour and mix well.
- Seperately, mix the sour cream, milk and egg until well beaten.
- Mix milk mixture into the dry ingredients until very well combined.
- Add in the olives and soaked, drained tomatoes.
- Turn the dough out onto a floured board and knead until smooth, adding flour if necessary (about 10 minutes).
- Shape dough into an oblong loaf, place on a cornmeal-dusted cookie sheet.
- Slash the top of the bread.
- Bake 40 minutes in a 375 degree oven.
The Cookjo_jo_ba Oshawa, CA
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