Meet Janna- The Third Generation Cook - Sundried Tomato Artisan Bread
Author: Jannelyse Allred
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 20
- 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)
- Combine dry ingredients
- Put sun-dried tomatoes, lemon zest and juice, and seasonings in food processor. Grind until fine texture.
- Add tomato mix, cheese, and water to the dry ingredients. Mix until combined.
- Place dough in well greased bowl with enough room to double.
- Cover tightly with a piece of plastic wrap.
- Let raise in warm/room temperature place for 12-18 hours.
- Cut dough in half and shape into two loaves on a well-floured pastry cloth.
- Place La Crueset/cloche in oven and preheat oven to 450 degrees, allowing pans to heat as well.
- 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/
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