Last weekend, we celebrated Labor Day with a outdoor bread bake! I am very blessed to have a large Italian-made, ceramic-lined, wood-fired outdoor oven that my father and step-mom totally and completely surprised me with at Christmas many years ago. It's been a family tradition since that time to have several "bakes" throughout the summer, but with my father's illness that just didn't happen this year. In honor of Dad's passing, tho', we couldn't let the summer get by without at least one, so I spent last Sunday/Monday EZ-DOH-ing lots of tasty breads -- and that night, family and friends feasted! On the menu was a HUGE salad, along with a Cheddar-cheese bread; a jalapeno/cheddar bread; a sunflower/raisin/flax bread; a traditional long-rise Italian bread and this sun-dried tomato and asiago bread. Everyone had their favorites, but this is the recipe friends asked for.
Sun-Dried Tomato and Asiago Cheese Bread
This recipe is easy, but takes a lot of "resting" time - It can be a little messy to handle at one point, but the taste is ALL worthwhile!!
¼ tsp. Red Star Platinum yeast
1 ¾ Cup warm water
3 Cups unbleached, all-purpose flour (or bread flour)
1 ½ tsp. salt
1 Cup finely grated asiago cheese
½ Cup chopped sun-dried tomatoes
Note:
For oil-packed tomatoes: Drain and pat dry before using in the bread.
For dehydrated tomatoes: Hydrate tomatoes
briefly in warm water and pat dry.
Dissolve the yeast in the warm water in the EZ DOH bucket.
Let rest 1 minute. Add remaining ingredients and “EZ DOH-it” till
well-combined. The mixture will be sticky! Cover the bucket with a plate or
plastic wrap and let it sit on the counter for 12-18 hours. Sprinkle a generous
amount of flour on a kitchen surface and carefully “pour” dough onto the
floured surface and form/pat/push it gently into a ball. Sprinkle with
additional flour and let rest for 20 minutes. At this point, because this dough
is so “loose”, I like to use some type of form. Usually, I used a double French
bread form, lined with baking parchment. Using a VERY sharp knife, or a bench
knife, carefully cut the dough in two. Now comes the messy part: With a
generous amount of flour and a bench knife, push each dough piece “in” on the
sides and lengthen it. Carefully and quickly, pick it up and place it on one of
the parchment-lined forms, lengthening it as you lay it in. Repeat with the
second piece. (Ta-da- the worst is over!). Lightly sprinkle with flour, cover
and let rise 1-2 hrs. Heat the oven to 425 thirty minutes before baking. Bake
for 30-45 minutes, until nicely browned.
Remove from oven and cool on a wire rack.
Visit: http://www.wildyeastblog.com/yeastspotting/ for more delicious breads!
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