Monday, January 18, 2010
The Monday Recipe Blog
How would you like to make a healthy, beautiful loaf of Italian Sun-Dried Tomato Bread? Ok, it's not exactly an Okie recipe, but we do have quite a few people of Italian heritage in Oklahoma, does that count? So here's a recipe representing the Okies with names ending in "i" in McAlester, Krebs, Coalgate and Lehigh...
This bread combines olive oil and tomatoes, two cancer and heart disease-fighting ingredients, and has very little salt, which is an added boost to your heart.
Below are the instructions for making one large loaf of this delicious Italian bread….
SUN-DRIED TOMATO BREAD:
* 4 cups whole-wheat bread flour
* 1/4 oz. fast-acting dry yeast
* 1/2 cup toasted nuts - any kind, chopped
* 8 sun-dried tomatoes in oil - chopped and drained
* 2 medium eggs
* 1 Tbsp. tomato paste (low salt version)
* 1/4 c. olive oil
* 1 Tbsp. honey
* 1 1/4 cups warm water
Preheat the oven to 425 degrees.
Stir together in a large bowl the flour, yeast, toasted nuts and sun-dried tomatoes. When mixed, make a well in the middle and set aside.
Mix the eggs, tomato paste, honey and oil in another bowl. Pour this into the well of the first bowl and mix it all together with your hands. Add the warm water and keep mixing until the dough forms. Leaving the dough in the bowl, knead it for about 8 minutes until it is elastic. Cover the bowl and let the dough rise for about an hour.
Punch down the dough, then knead it for a few more minutes. Shape it into a large round loaf and put it on a lightly-oiled cookie sheet. Cover and let it rise about 20 minutes.
Bake at 425 degrees for 30 minutes or until golden brown. Cool completely before cutting.
**You can keep this bread for up to 3 days if you wrap in plastic wrap and keep it in an airtight container. You can also freeze it for up to a month.
**For gluten-free bread you can use a gluten-free flour mix instead of the whole-wheat bread flour.