Sun-Dried Tomato No Knead Bread
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Do you have a dutch oven? If you do - did you know you could make the BEST no-knead bread in it with minimal effort? Because you can! This tomato basil bread is a must try! Made with our Garlic Pizza dipping oil and our Tuscan Herbs Sea Salt- it's absolutely delicious!
Ingredients
- 3 cups all purpose flour
- ½ tsp instant yeast
- 1 tsp Sutter Buttes Tuscan Herb Sea Salt
- 1 cup water
- ¼ cup Sutter Buttes Garlic Pizza Dipping Sauce, plus additional for serving
- ½ cup sun-dried tomatoes in oil, drained and chopped
Directions
- In a bowl combine flour, yeast, and salt. Stir in water, dipping sauce and sun-dried tomatoes. The dough will be extremely sticky. Cover bowl with plastic wrap and allow it to rise for at least 12 hours.
- Once the dough has risen, set aside a sheet of parchment paper. Remove the dough from the bowl and place on a floured surface, gently shape into a round loaf.
- Set the loaf on the parchment paper. Cover with a damp towel and allow it to rest for at least an hour.
- Preheat oven to 450 degrees. Place your covered dutch oven in the oven and let it cook (empty) for 30 minutes.
- After 30 minutes, remove the dutch oven from the oven.
- Lift the bread with the parchment paper and gently lower into the dutch oven base (the parchment paper goes into the dutch oven to prevent it from sticking).
- Cover the dutch oven and return to the oven. Bake for 30 minutes.
- Remove cover and bake for an additional 30 minutes until the bread starts to brown.
- Allow bread to cool on a rack, slice and enjoy!