Nov 17, 2014

Sun Dried Tomato and Basil Loaf

Baking some how I stopped baking after I came bake to India. When I was in Abudhabi I used to bake every week,but after I came back I don't know what happened to me. Specially breads I really stopped baking breads. When valli announced this theme the yeast every month I wanted to pic but every time I used to postpone it. This month I choose this theme the yeast, theme for my third week recipes and I choose Veena's Sun dried tomato and basil loaf. This loaf taste too good with basil flavor. Thank you so much for the recipe Veena we enjoyed it with Broccoli soup and red bell pepper dip...
Let's check the recipe..  
All purpose flour  ---  1 cup (125 gms)
Whole wheat flour   --- 1 cup (125 gms)
Active dry yeast  ----  1 and half tea sp
Sugar   ---  1 tea sp
Salt   ----  1 tea sp
Sun dried tomato  --- 1/4 cup
Fresh basil   ----  1/4 cup
Olive oil    ---- 3 tab sp
Tomato puree  ---  2 tab sp
Warm water  ---   1/3 cup to 1/2 cup

1. Measure all the ingredients and keep it ready..
2. Mix flour with salt and set a side.
3. Add yeast to warm water with sugar and let it rise for 2 minutes.

4. Add this yeast mixture tomato puree to the flour make a dough and knead well for 7 minutes. to make a soft dough.
5. Grease a wide bowl and place the dough and cover it, leave a side to rise, Mine took 15 minutes to rise or you can leave it till it double in size.
6.  After the first rise punch down the dough a little.
7. Add sun dried tomatoes, fresh basil leaves and knead gently, knead a little bit applying olive oil.
8. Roll this sun dried tomato and basil dough 1/4 inch thick rectangle then fold this in to loaf shape
9. Grease a baking tray, place the loaf on the prepared tray cover it loosely and leave it for the second rise that took 10 minutes for me

10. Preheat oven at 180 degree C .
11. Now brush the loaf with egg wash or with milk and bake this loaf at 180 degree C for 20 minutes  or till done
Let it cool then slice.
Serve warn with a dip or soup.
What mistakes I have done is:--
I leave my dough for second rise for too long because of that my bread became flat so keep checking when you leave it for rise.
Let's check Blogging Marathon page


Varada's Kitchen said...

It must feel nice to get back to baking. The basil and tomato loaf must have been tasty.

sushma said...

Looks perfect.

Unknown said...

wow that looks awesome and should have tasted so good and so refreshing...

The Pumpkin Farm said...

this looks good, you should really bake more often for your blog...and share some middleeastern bread recipes with us

Usha said...

Though you made it with a blend of APF and wheat flour, the bread looks soft. It came out very nice. I loved this bread.

Srividhya said...

Loaf looks perfect. I love sun dried tomatoes. Perfect for baking naa

Unknown said...

omg such an flavourful loaf :) looks so delicious !!

Sneha's Recipe said...

Perfectly baked bread and looks flavorfully delicious.

Archana said...

it must be feeling good to be back baking breads again. The braed looks good.

vaishali sabnani said...

Even i had tried this loaf long back but I failed. ..must try again it has nice flavours.

Srivalli said...

Good to see a bread baked..glad you took up this theme..

Priya Suresh said...

Very delicious loaf, this is something extremely irresistible..

Sneha's Recipe said...

A perfectly baked bread, delicious.

Sneha's Recipe said...

A perfectly baked bread, delicious.

lavina agarwal said...

Lovely bake..looks yummy

Harini R said...

All the posts about this sun dried tomato loaves is tempting me. Lovely loaf!

Chef Mireille said...

your second rise only took 10 minutes and my second rise I left it for about 14 hours but they both look the same. Funny huh?

Unknown said...

Loaf looks wonderful!! Perfectly done.