No-Knead Sun-Dried Tomato Bread Recipe

Nothing brings loved ones together quite like the warm, inviting aroma of freshly baked bread wafting through your home. Today, I’m sharing a wonderful No-Knead Sun-Dried Tomato Bread recipe that captures the heart of family gatherings and the joy of homemade goodies. With its rich, savory flavor and a texture that combines a crispy crust with a soft, airy interior, this loaf is perfect for seasonal feasts or a cozy weekend treat. The sun-dried tomatoes punctuate each bite with a burst of tangy sweetness, making this bread truly special. Plus, it’s incredibly simple to make, requiring no kneading at all, making it perfect for enticing little helpers to join in!

Recipe Summary:

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours (including rising time)
• Servings: 1 loaf
• Skill Level: Easy

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water
• 1/2 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil (optional)

Instructions:

1. In a large bowl, mix together the flour, salt, and instant yeast.
2. Gradually add the warm water, stirring until the mixture forms a shaggy dough.
3. Add in the chopped sun-dried tomatoes, olive oil, and dried basil, if using. Mix until evenly distributed.
4. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature for 3 hours, or until the dough has doubled in size.
5. Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside to preheat for 30 minutes.
6. Carefully remove the pot from the oven and sprinkle the bottom with a little flour or cornmeal to prevent sticking.
7. Tip the dough out onto a lightly floured surface and shape it into a ball. Carefully place the dough ball into the preheated pot.
8. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the crust is golden and the bread sounds hollow when tapped.
9. Transfer to a wire rack to cool before slicing.

Helpful Tips:

For an added touch, sprinkle some sesame seeds or poppy seeds on top right before baking. If you prefer a bit of cheese, mix in 1/2 cup of grated Parmesan or your favorite hard cheese with the sun-dried tomatoes.

Storage Instructions:

This bread can be stored at room temperature in a bread bag or wrapped in a kitchen towel for up to 2 days. For longer storage, slice and freeze the bread, reheating slices in a toaster or oven when needed.

Ingredient Substitutions:

If you don’t have sun-dried tomatoes, chopped olives or roasted red peppers make delicious alternatives. Whole wheat flour can be used in place of all-purpose flour, but the texture may be denser.

Pairings:

This sun-dried tomato bread pairs beautifully with a simple olive oil dip, a warm bowl of homemade soup, or a fresh, crisp salad. For drinks, try pairing with a delicate white wine or a refreshing iced tea.

Bringing joy and creativity into your kitchen is what Zynahz is all about. We believe every meal is an opportunity to create beautiful memories with those you love. Give this No-Knead Sun-Dried Tomato Bread recipe a try and share your results with us. Encourage friends and family to savor this delightful bread by sharing the recipe. For more inspiration and delicious discoveries, explore the world of Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for the latest updates. Happy cooking!