Meet Janna- The Third Generation Cook - Sundried Tomato Artisan Bread
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Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
This no-knead artisan bread is quick, easy, beautiful, and most importantly, DELICIOUS!
Ingredients
  • 6 C bread flour
  • 1 Tablespoon salt
  • 1 teaspoon yeast
  • 1 C sun-dried tomatoes, chopped
  • 2 T fresh lemon basil (or 1 T Italian seasoning, 1 T oregano)
  • Zest of 1 lemon
  • Juice of ½ a lemon (about 3 Tablespoons)
  • 2 C mozzarella cheese
  • 3 C water (room temperature)
  • ¾ C crumpled bacon (optional)
Instructions
  1. Combine dry ingredients
  2. Put sun-dried tomatoes, lemon zest and juice, and seasonings in food processor. Grind until fine texture.
  3. Add tomato mix, cheese, and water to the dry ingredients. Mix until combined.
  4. Place dough in well greased bowl with enough room to double.
  5. Cover tightly with a piece of plastic wrap.
  6. Let raise in warm/room temperature place for 12-18 hours.
  7. Cut dough in half and shape into two loaves on a well-floured pastry cloth.
  8. Place La Crueset/cloche in oven and preheat oven to 450 degrees, allowing pans to heat as well.
  9. Drop shaped loaves into ungreased pans and bake for 30 minutes at 450 degrees.
Recipe by Table for Fifty at https://tableforfifty.com/meet-janna-the-third-generation/