No Knead Sundried Tomato Bread

Dear Turkey,

Done in two hours

It tastes like it came from a

Fancy bakery

No Knead Sundried Tomato Bread

(adapted from budget bytes)

Ingredients:

- 1 c loosely packed sundried tomatoes, julienne cut (I bought a 3 oz bag), I recommend the dried over the oil-packed kind, but either would work, just drain the oil as best you can if you use those

- 3 c flour (I used white whole wheat)

- 2 t yeast (I used regular but instant will also work)

- 1/2 T salt

- 1 T basil, Italian seasoning or something similar, fresh or dried 

- 1.5 c warm water

- 1 T tomato paste or ketchup (for real: I hate ketchup but it will work beautifully here)

- 1/2 c grated cheese, optional, I used parm 

Instructions:

- Combine the tomato paste, water, and yeast and let stand 5 minutes. Add everything else, trying not to let the salt touch the yeast directly. Knead with your hands just until a ball forms; it can be sticky. Add more flour if you need to -- I didn't. 

- Cover loosely and let rise for 45-60 minutes in a warm place. 

- Knead it 5-6 times with your hands and dust the ball lightly with flour. Place it on a piece of parchment. 

- While it's resting, heat your oven and a dutch oven with a lid to 425 F. If you don't have a dutch oven, a baking sheet or stone will work fine. When everything is hot, place the ball of dough still on the parchment into the dutch oven in the oven and put the lid on.

- Bake with the lid on for 30 minutes, and then with the lid off for 20 minutes, or until the top starts to brown and the loaf sounds solid when tapped. 

- Remove the dutch oven from the oven and grab the parchment to take out the bread. Put the loaf, still on the parchment, on a rack to cool. Cool completely and freeze if necessary. 

Enjoy,

Tofu