How to Make No-Knead Sun-dried Tomato Garlic Basil Bread - A Step-by-Step Guide

There's nothing quite like the aroma of fresh-baked bread filling your home, and with this recipe for No-Knead Sun-dried Tomato Garlic Basil Bread, you can enjoy that experience without spending hours in the kitchen. This bread is loaded with the robust flavors of sun-dried tomatoes, garlic, and basil, making it a perfect accompaniment to a hearty soup or salad, or simply enjoyed on its own with a smear of butter.

The best part about this recipe is that it requires minimal effort on y...

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Ingredients

  • 3 cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons salt
  • 1 teaspoon white sugar
  • 1 ¼ cups warm water
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal, or more as needed
  • ½ cup chopped dry-pack sun-dried tomatoes
  • 1 tablespoon dried basil
  • 2 cloves garlic, minced

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 3 hrs 30 mins
  • Total Time: 4 hrs 20 mins
  • Servings: 6
  • Yield: 1 loaf

  • Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
  • Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
  • Dust a baking sheet with cornmeal.
  • Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until loaf is golden brown, about 30 minutes.
  • Nutrition

    272 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 680mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 3mg
    • Calcium: 35mg
    • Iron: 4mg
    • Potassium: 284mg