Ingredients Jump to Instructions ↓

  1. -Maria Arico-CWJS00A 1 cl Garlic

  2. 2 tb Onion; finely chopped

  3. 1 tb Oil from tomatoes

  4. 2 1/2 ts Active dry yeast or 1 sm Cake Fresh Yeast

  5. 1/4 c Warm Water

  6. 1 c Water; room temperature

  7. 1/2 c Oil-packed sun-dried tomato;

  8. -coarsely 3 3/4 c Unbleached A-P flour

  9. 2 ts Salt

  10. 1 Egg white

  11. Lightly saute the garlic and onion in the oil; let cool to room temperature. Stir the yeast into the warm water in a large bowl; let stand until creamy, abaoaut 10 minutes. Stir in the other cup of water and the

  12. 1 cup at a time into the yeast mixture. Knead on a lightly floured surface, sprinkling with

  13. 2 to 3 tablespoons additional flour as needed, until the dough is soft, velvety and slightly moist,

  14. 8 to 10 minutes. IN PROCESSOR-Stir the yeast in

  15. 1/4 c warm water in a small bowl; lete stand until creamy, about 10 minutes. Place the flour and salt in a processor fitted with the steel blade or dough blade and process briefly to sift. Place the garlic and onion with the oil and the tomatoes on top of the flour. With the machine running, pour the dissolved yeast and the

  16. 1 cup of water through the feed tube as quickly as the flour can absorb it. Process until the dough comes together. Process

  17. 30 seconds longer to knead. The dough will be velvety, elastic and salmon colored. Finish kneading briefly by hand on a floured surface, it you want.

  18. 1st rise-Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour. Shaping and Second Rice-Punch the dough down on a lightly floured surface and knead briefly. Shape the dough into a ball. Place on a lightly oiled baking sheete or a peel sprinkled with flour; coveer with a towel and let rise until doubled, about 45 to 55 minutes. Baking-Heat oven to

  19. 425. If using a baking stone, turn the oven on

  20. 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaf onto it. Make

  21. 3 parallet slashed on the top of the loaf with a razor. Brush the top with the egg white. Bake

  22. 10 minutes, spraying

  23. 3 times with water. Reduce the heat to

  24. 25 to 30 minutes longer. Cool completely on a rack. (wrv)


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