{No Knead} Sun Dried Tomato and Parmesan Bread

Happy Friday!!

Can you believe we are already into our second week of November??  It seems like this time of year the weeks just fly by, at least for me. I’m noticing all of the stores are filled with Christmas decor and gifts, and Christmas music playing in the background. As much as I love Christmas and a good Christmas tune, the first week of November is just a tad soon for me. So before we start on all the holiday baking, which I’m super excited for,  I thought I would share one of my favourite things to bake. Besides cake that is.

There is just something about homemade bread that just makes me so happy. Besides it being absolutely delicious, the smell that it creates in your home is just so comforting. Normally, I make a simple and rustic bread, but every so often I want to change things up, and really take things to the next level. It’s pretty much guaranteed that anything with parmesan cheese will be amazing, but when you add flavourful sun-dried tomatoes, you really have a winner on your hands.

Now, the absolute best part of this bread is that it’s a no-knead bread. I’ve been making no-knead breads for the last couple of years, and honestly they couldn’t be any easier, and they  taste absolutely fantastic. I promise once you go the no knead route, you won’t look back. I know a lot of people are scared of working with yeast, but trust me, there is nothing to be afraid of, it’s actually incredibly simple. You literally throw all the ingredients in a bowl, and mix. It’s that simple, really.

This bread would be an absolutely perfect addition to your thanksgiving meal, and I promise your family and friends will love it!

 

{No Knead} Sun Dried Tomato and Parmesan Bread

Prep Time: 3 hours

Cook Time: 35 minutes

Total Time: 3 hours, 35 minutes

Yield: 1 large loaf, or 2 smaller ones

A flavourful bread filled with sun dried tomatoes and freshly grated parmesan cheese, with a soft interior and a beautiful chewy exterior.

Ingredients

    Basic Dough
  • 1 1/2 cups lukewarm water
  • 2 1/4 teaspoons kosher salt
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 3 1/4 cups all-purpose flour (unsifted, and preferably unbleached)
  • For the Filling
  • olive oil for brushing, about 2 tablespoons
  • 1 cup oil packed sun dried tomatoes, roughly chopped
  • 2 cups freshly grated parmesan cheese (the real stuff)
  • Cornmeal for the board

Instructions

    For the Basic Dough
  1. In a large 5qt or larger bowl, mix together the water, salt, and yeast. Add in the flour, and using a wooden spoon mix together well. If it becomes to difficult mix with the spoon, wet your hands with warm water and mix the dough with your hands without kneading, until it is combined. (The way I find easiest is to squeeze the dough.) The resulting dough will be loose and wet, avoid the temptation to add more flour, this is what you want.
  2. Lightly cover the bowl with plastic wrap (not airtight), and let rise in a warm draft-free area, until the dough has doubled in size, and the top has flattened, about 1 1/2 to 2 hours.
  3. At this point you can use the dough immediately, or refrigerate it to use at a later point. It can be used up to 4 days later.
  4. For the Parmesan Bread
  5. Dust the top of the dough with flour, and cut off about a 1 pound piece of dough, about the size of a grapefruit. Lightly dust the dough with flour and shape it into a ball by stretching the surface of the dough, and tucking into the bottom of the dough on four sides, turning the dough a quarter turn each time.
  6. Lightly flour your work surface, and roll out the dough into a 1/4-inch thick rectangle. Lightly brush the dough with olive oil, spread the chopped sun-dried tomatoes evenly over the surface of the dough, and sprinkle the grated cheese over the tomatoes.
  7. Starting from the short end of the dough, roll the dough into a log, then gently tuck the ends under the log to create an oval loaf. Very gently transfer the loaf to a cornmeal covered pizza peel. For my breads I always use a piece of parchment paper with cornmeal because I can never get it off the pizza peel, and it saves me a lot of frustration, so feel free to do the same.
  8. Let the loaf rest and rise for 1 hour on the pizza peel (or about 40 minutes for fresh dough, if you have not refrigerated it).
  9. 20 minutes before baking, place a baking stone on the middle rack of your oven, and an empty broiler tray on another shelf, off to one side. Preheat the oven to 450 degrees F.
  10. Just before baking, brush the top of the loaf with olive oil, and using a serrated knife, slash a few parallel cuts gently into the loaf.
  11. Slide the loaf directly onto the hot stone, quickly pour 1 cup of hot tap water into the broiler tray, and quickly shut the oven door. Let the bread bake for about 35 to 40 minutes, or until golden brown and firm.
  12. Allow the bread to cool before slicing or eating. I understand the appeal of eating warm bread, however, I promise the bread is much better when cool, or almost completely cool.
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Jessica’s Notes:

  • This recipe will make 1 large loaf of bread, but feel free to use only half of the basic dough, and cut the filling amount in half to make a smaller one. The remaining dough can be used on another day to make another loaf, or you can make a basic loaf with that dough. Simply shape the dough into a ball the same way, then let it rest on the pizza peel for 40 minutes, then lightly dust with flour and using a serrated knife cut a few slashes in it. Bake for 30 to 35 minutes, using the same steps above.
  • The basic bread recipe is easily doubled or tripled.
  • If you have any questions please do not hesitate to ask!

 

Good luck & enjoy!!

Jessica

 

Adapted from Artisan Bread in Five Minutes a Day

 

Disclosure: This post contains an amazon affiliate link.

  • Ca4ole

    Hi there.
    Food on Friday: Tomatoes is
    open for entries. This looks like a neat
    one! I do hope you link it in. This is the
    link
    . Cheers

  • Shirley

    Sun dried tomatoes? EXCELLENT! This might be good topped with a thin spread of goat cheese and basil leaves. Thanks!

  • Jean

    I love infusing bread with savory (and sweet) flavors. Your version here is right up my alley and big bonus that this is a no-knead recipe. :)

  • http://damndelicious.tumblr.com/ Chung-Ah | Damn Delicious

    No knead?! YES! And you’re using Jason’s favorite ingredient of all – sun dried tomatoes! He is going to be thrilled when I make this for him!

  • Lora @cakeduchess

    I know this year has gone by way too fast;) I’m in love with no-knead breads and the Artisan Bread book is fabulous. Your sun dried tomato and Parmesan version is gorgeous!

  • Lisa

    I agree. It is crazy how fast this year has flown by. It just doesn’t quite seem like the holidays are around the corner. So loving this bread you made. And now kneading – how amazing is that? Lovely photos!!

  • http://tartineandapronstrings.com/ Jen Laceda

    Yeah, I can’t believe we’re into November already! The days are getting shorter, and this is the only thing I don’t like about November – so gloomy and dreary. Then comes Christmas…oh boy! Don’t get me started on that.

    I haven’t tried making my own bread yet, but I am just dying to! It’s on my bucket list for the longest time (along with making fresh pasta!). Your bread looks sexy and homey and so inviting. I want to have a bite (or two or three)! Have a good weekend!

  • http://www.theardentepicure.com/ Magic of Spice

    What a beautiful loaf! I adore these flavors…gorgeous!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thank you!

  • http://twitter.com/topwithcinnamon Izy Hossack

    Ummm, bread + parmesan + tomato + it’s no-knead = epic recipe! Gorgeous photo too :)

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Izy! BTW, I can’t stop thinking about your pretzels. I need to make them tomorrow.

  • http://twitter.com/Tutti_Dolci Tutti Dolci

    I love sun dried tomatoes and parmesan, what a scrumptious bread!

  • little kitchie

    this sounds amazing!!! i have a recipe for sundried tomato + mozzarella bread, but i love parm even more, so i’m going to try this soon! thanks for sharing!! xx

  • http://twitter.com/Dinnersdishes Dinnersdishesdessert

    This bread looks amazing! I love fresh bread, really hard to beat that coming out of your oven. The no knead part is just a bonus :)

  • http://londonbakes.blogspot.com Kathryn

    I love no-knead bread and the flavours in this sound just perfect. Love this!

  • http://twitter.com/YouMadeThatblog Suzanne Platt

    This bread would be a perfect addition to any Italian meal, and I’ve had eggplant parm on my mind lately. Love how simple it is to make and looks so good.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Suzanne! This would be perfect with eggplant parm!

  • http://www.unegaminedanslacuisine.com/ Valerie

    If only I could reach through the screen and break off a chunk of this fabulous bread! I’m still on shaky ground when it comes to working with yeast, but this recipe doesn’t look too daunting!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Go for it, Valerie!

  • http://www.thelawstudentswife.com/ Erin@theLawStudentsWife

    I can’t believe November is two weeks in also! I love to bake homemade bread. There’s something so therapeutic and special about it–It’s the perfect way to slow down and appreciate the day. This bread looks outstanding, and I love the no knead aspect!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much, Erin!

  • Patty

    Lovely! I really like the look of this bread-off to the market for some oil packed sun dried tomatoes! Pinned;-)

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Patty!