No-Knead Sun-Dried Tomato Garlic Basil Bread Recipe

Name: No-Knead Sun-Dried Tomato Garlic Basil Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 1/4 teaspoons active dry yeast; 1 1/2 teaspoons salt; 1 teaspoon white sugar; 1 1/4 cups warm water; 1 tablespoon olive oil; 1 tablespoon cornmeal, or more as needed; 1/2 cup chopped dry-pack sun-dried tomatoes; 1 tablespoon dried basil; 2 cloves garlic, minced

Servings: persons

3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon white sugar
1 1/4 cups warm water
1 tablespoon olive oil
1 tablespoon cornmeal, or more as needed
1/2 cup chopped dry-pack sun-dried tomatoes
1 tablespoon dried basil
2 cloves garlic, minced

1
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.
2
Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3
Dust a baking sheet with cornmeal.
4
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.
5
Preheat oven to 350 degrees F (175 degrees C).
6
Bake in the preheated oven until loaf is golden brown, about 30 minutes.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 1 1/2 teaspoons salt, 1 teaspoon white sugar, and more.

Yes, No-Knead Sun-Dried Tomato Garlic Basil Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Knead Sun-Dried Tomato Garlic Basil Bread

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