Breads
Sun-Dried Tomato and Basil Bread
Makes one loaf, 9x5x3 inches, about 1½ pounds
Sun-Dried Tomato and Basil Bread
Makes one loaf, 9x5x3 inches, about 1½ pounds
This is probably the easiest yeast bread you will ever make – no shaping necessary.
Ingredients
- Cooking spray
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm (105-110°F) water
- 1 cup lowfat cottage cheese
- 1 large egg
- 3 tablespoons minced sun-dried tomatoes, (dry, not oil-packed)2 tablespoons granulated sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dry basil
- 2 teaspoons kosher salt
- ¼ teaspoon baking soda
- 2 ½ cups unbleached all-purpose flour
Preparation
- Stir yeast and a pinch of the flour into warm water in a 1-cup liquid measure; let stand 5 minutes until bubbly.
- Place cottage cheese, egg, sun-dried tomatoes, sugar, olive oil, basil, salt, and baking soda in Cuisinart mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and mix for 30 seconds, then increase to speed 5 and mix for 1 minute; scrape mixing bowl.
- Add yeast mixture and flour. Turn to speed 1 and mix for 30 seconds; then increase to speed 3 and mix for 2 minutes. Scrape bowl and paddle.
- Leaving dough in mixing bowl, lower mixer arm. Cover with plastic wrap and let dough rise until doubled, about 1 to 1½ hours.
- Lightly coat a 9" x 5" x 3" loaf pan with cooking spray.
- Turn to speed 1 and stir dough to deflate, 30 seconds.
- Transfer dough to prepared pan and spread evenly, smoothing over the top. Cover with plastic wrap and let rise until the dough reaches the top of the pan, about 1 hour.
- Fifteen minutes before baking, preheat oven to 350°F.
- Remove plastic wrap and place bread in oven. Bake for 30 to 35 minutes, until bread is browned and sounds hollow when tapped. Transfer to a wire rack to cool.For best slices, allow bread to cool before slicing.
