Sundried-Tomato and Olive BreadFrom jo_jo_ba 7 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
The Rating2 people
On A Budget557 members
Growing Your Own Herbs Vegetables384 members
Good To Freeze126 members
Eat Light Healthy455 members
Cooking Is Fun65 members
Party Food316 members
Muffins, Quick Breads, Scones and Biscuits281 members
Cooking With Kids38 members