13 1/4 cups
all-purpose flour (unsifted, and preferably unbleached)
oil for brushing, about 2 tablespoons
oil packed sun dried tomatoes, roughly chopped
freshly grated parmesan cheese (the real stuff)
for the boardIn a large 5qt or larger bowl, mix together the water, salt, and yeast. Add in the flour, and using a wooden spoon mix together well. If it becomes to difficult mix with the spoon, wet your hands with warm water and mix the dough with your hands without kneading, until it is combined. (The way I find easiest is to squeeze the dough.) The resulting dough will be loose and wet, avoid the temptation to add more flour, this is what you want.
cover the bowl with plastic wrap (not airtight), and let rise in a warm draft-free area, until the dough has doubled in size, and the top has flattened, about 1 1/2 to 2 hours.
this point you can use the dough immediately, or refrigerate it to use at a later point. It can be used up to 4 days later.
the top of the dough with flour, and cut off about a 1 pound piece of dough, about the size of a grapefruit. Lightly dust the dough with flour and shape it into a ball by stretching the surface of the dough, and tucking into the bottom of the dough on four sides, turning the dough a quarter turn each time.
flour your work surface, and roll out the dough into a 1/4-inch thick rectangle. Lightly brush the dough with olive oil, spread the chopped sun-dried tomatoes evenly over the surface of the dough, and sprinkle the grated cheese over the tomatoes.
from the short end of the dough, roll the dough into a log, then gently tuck the ends under the log to create an oval loaf. Very gently transfer the loaf to a cornmeal covered pizza peel. For my breads I always use a piece of parchment paper with cornmeal because I can never get it off the pizza peel, and it saves me a lot of frustration, so feel free to do the same.
the loaf rest and rise for 1 hour on the pizza peel (or about 40 minutes for fresh dough, if you have not refrigerated it).
before baking, place a baking stone on the middle rack of your oven, and an empty broiler tray on another shelf, off to one side. Preheat the oven to 450 degrees F.
before baking, brush the top of the loaf with olive oil, and using a serrated knife, slash a few parallel cuts gently into the loaf.
the loaf directly onto the hot stone, quickly pour 1 cup of hot tap water into the broiler tray, and quickly shut the oven door. Let the bread bake for about 35 to 40 minutes, or until golden brown and firm.
the bread to cool before slicing or eating. I understand the appeal of eating warm bread, however, I promise the bread is much better when cool, or almost completely cool.
Add one cup of flour and pulse until well blended. SunDriedTomato & Cheese BreadTime. Add the yeast mixture and the rest of the flour and pulse until it forms a ball of dough without sticking to the sides
I think it was around this time last year when I made a Cheese and Olive Bread. So I immediately jumped at the opportunity to bake a tasty Feta Cheese andSunDriedTomato Bundt and had it for breakfast (and lunch, and dinner) this past weekend
Stir to combine and sprinkle the grated Parmesan over top. I’ve been making new recipes every week for over seven years and can honestly say this One Pot Sausage andSunDriedTomato Pasta is one of the best things I’ve ever made
I also had a jar of sundriedtomatoes in olive oil in the fridge, so we were good to go. With a lovely log of garlic goat cheese in the fridge, I logged on to Food TV to see what Ina would do with chicken and goat cheese
This time though as I had already used up all the paneer/cottage cheese I had, I decided to use Garlic and smoked tomato chutney/dip that I had in the fridge as we all love that one very much and it was a super duper hit
While leeks and mushrooms are cooking, purée the tomatoes in a food processor or blender. I based this recipe on the delicious Tuscan bread salad known as Panzanella and it’s the perfect way to use up yesterday’s baguette or crusty bread