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This No-Knead Solar Dried Tomato Bread has a crunchy and crispy crust on the skin, an ethereal and fluffy crumb on the within, and a ton of chewy solar dried tomatoes all through. Vegan.
Skip the lengthy traces on the bakery and make this bakery-style Vegan Solar Dried Tomato Bread as an alternative. It’s an artisan loaf with addictive Italian flavors because of the solar dried tomatoes, vegan parmesan, and Italian seasonings in each slice. No kneading or bread making expertise required!
Desk of Contents
The Magic of No-Knead Bread
Making bread from scratch is notoriously intimidating, particularly for rookies. Working with yeasted dough and ensuring it’s proofed and kneaded excellent? Discuss stress!
The fantastic thing about no-knead bread recipes, nonetheless, is that you simply don’t must knead the dough. All the things that’s often difficult about do-it-yourself bread is swapped for less complicated strategies, like mixing and folding, making it simple for any beginner or skilled breadmaker to bake an ideal loaf.
In case you’re lastly prepared to begin baking bread from scratch otherwise you merely have a yearning for recent bread, let my No-Knead Solar Dried Tomato Bread be your simple introduction! The golden brown crust is crispy and crunchy, whereas the within is tremendous fluffy and bejeweled with solar dried tomatoes and Italian seasonings for a Tuscan vibe. It’s identical to what you’d discover in a bakery, however a breeze to make at residence.
Substances for No Knead Tomato Bread
Simply 8 easy and budget-friendly components are all it’s good to make this artisan bread:
- Flour: all-purpose flour provides the loaf an important construction with a young and fluffy crumb. Sadly, I haven’t examined this recipe with one other kind of flour, like bread flour or gluten-free flour, so I’m not sure if they are going to work or not.
- Seasonings: a easy mixture of Italian seasoning, garlic powder, and kosher salt enhances the scrumptious Tuscan flavors right here.
- Prompt Yeast: even when working with yeast scares you, concern not, as a result of on the spot yeast retains the method simple. Simply stir it into the dry components and also you’re performed! Bear in mind to make use of recent yeast that hasn’t expired or else the dough might not rise.
- Solar Dried Tomatoes: each dehydrated solar dried tomatoes and solar dried tomatoes packed in oil will work effectively within the loaf. If working with dehydrated tomatoes, soak them in scorching water for 10 minutes, then drain, chop, and stir into the dough as regular.
- Parmesan Cheese: choose up a block of your favourite vegan parmesan cheese or make your personal from scratch. If vegan parm isn’t obtainable the place you reside, use 1/4 cup of dietary yeast as an alternative.
How one can Make No-Knead Solar Dried Tomato Bread
- Whisk the flour, Italian seasoning, garlic powder, salt, and yeast collectively in a big bowl. Pour within the water and combine with a wood spoon till the dough begins to thicken. Stir within the tomatoes and parmesan cheese.
- Cowl the bowl with plastic wrap and set it apart so the dough can relaxation and double in measurement.
- Earlier than baking the bread, place a Dutch oven or forged iron pot within the oven to preheat.
- In the meantime, switch the risen dough to a well-floured floor. Pull the underside edges of the dough ball out and fold them over the middle of the highest, pinching effectively to “form” it right into a ball. Repeat till you’ve gotten a good ball of dough. Switch the ball to a sheet of parchment paper, pinched facet down.
- Elevate the parchment paper with the dough up and into the pre-heated Dutch oven or pot. Cowl with a lid and return to the oven. Bake the bread till the crust is golden brown and crispy.
- Switch the baked bread to a cooling rack and permit it to cool earlier than slicing and serving.
Caitlin’s Cooking Ideas
- The water shouldn’t be too scorching: Room temperature water is finest when mixing the dough. Water that’s hotter than a heat bathtub will kill the yeast, which is able to have an effect on the rise.
- Stretch and fold the dough fairly than kneading: Bread dough is historically kneaded by hand or with a mixer to not solely develop the gluten however to additionally easy and form the ball. Whenever you don’t knead bread, you must depend on folding the dough up and over itself, then pinching the unfastened ends closed. In case you need assistance, check with the images on this put up or watch this beneficial video by Emma’s Goodies.
- All the time preheat the Dutch oven: You need your Dutch oven or forged iron pot to be blazing scorching earlier than baking the bread. Preheating helps your bread bake sooner and helps develop a tall, rounded loaf with a crispy crust and fluffy construction.
Serving Solutions
Similar to with any loaf of bread, I do know you’ll love utilizing the sliced tomato bread to make sandwiches. Unfold my Vegan Ricotta Cheese on one slice, my Arugula Pesto on the opposite, and layer this Grilled Pesto Tofu or roasted pink peppers, sliced zucchini, sliced eggplant, and recent arugula on prime for an epic Tuscan-style sandwich.
Whenever you’d fairly hold issues easy, slather the toasted slices with my Tomato Butter for a scrumptious snack, or pack them right into a bread basket to serve with dinner. Get pleasure from them on the facet of this No-Boil Pesto Pasta Bake, these Vegan Meatballs, this One-Pot Pasta Primavera, and extra Italian-inspired most important dishes.
A enjoyable method to make use of up the one or two-day-old loaf is to remodel it into do-it-yourself croutons. Rip the loaf into bite-sized chunks, toss them in a little bit of olive oil, and toast till golden brown in a 350ºF oven. Toss them on this Vegan Panzanella Salad or a vegan Caesar salad for a pleasant crunch.
In case you’re on the lookout for simpler bread recipes, you’ll additionally love this Double Chocolate No-Knead Bread, this 3-Ingredient Pesto Star Bread, and these One-Bowl Pretzel Buns!
How one can Retailer Leftover Solar Dried Tomato Bread
The leftover tomato bread will hold for as much as 5 days at room temperature. Enable the loaf to chill fully earlier than transferring it to an hermetic container.
The bread additionally freezes effectively for as much as 2 months. Pre-slice the loaf and freeze it in a freezer-safe container. Both thaw the slices earlier than serving or pop the slices in a toaster to rapidly reheat them.
Recipe FAQs
I haven’t examined this recipe with gluten-free flour so I’m not sure if it’s going to work or not. Sorry!
Use one other giant, oven-safe pot with a lid. Forged iron is finest as a result of it’s going to develop a crispier crust.
Both the water within the dough was too scorching and also you killed the yeast, or your yeast isn’t recent.
Get pleasure from! In case you make this recipe and resolve to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I’d additionally adore it for those who may go away a remark under with a recipe score! Thanks for the assist 😊
- 3 cups all-purpose flour plus extra for dusting
- 2 teaspoons salt-free Italian seasoning mix
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon on the spot yeast
- 1 1/2 cups + 2 tablespoons room temperature water divided
- 1/3 cup chopped sun-dried tomatoes in oil*
- 1/2 cup grated parmesan non-obligatory 30g
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Prep: Add the flour to a big mixing bowl together with the Italian seasoning, garlic powder, salt, and yeast; whisk effectively. Type a effectively within the middle of the dough, then pour in 1 1/2 cups of water and blend with a wood spoon. As soon as the dough begins to thicken (there’ll nonetheless be some flour left), add within the tomatoes and parmesan (if utilizing) and blend effectively, till the entire flour is absorbed. The dough needs to be thick and lumpy, however whether it is too dry, add within the additional 2 tablespoons of water. Cowl the bowl with plastic wrap (I like to make use of a rubber band to seal it tight) then put aside and let relaxation for 12 to 18 hours, till the dough appears unfastened and has doubled in measurement.
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Preheat: Preheat the oven to 450F; as soon as it’s pre-heated, add a 6 quart (or comparable sized) coated dutch oven or forged iron pot to the oven and permit it to preheat for half-hour. Set a sheet of parchment paper apart.
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Form the Dough: Proper earlier than baking, use a spatula to switch the dough onto a well-floured floor. Mud your palms with flour as effectively and pull the underside edges of the dough ball in the direction of the middle of the highest, pinching effectively to “form” it – bear in mind, no kneading! Repeat a number of occasions to get a good ball, then flip the ball onto the sheet of parchment paper so the pinched facet is on the underside. I like to do that proper earlier than taking the forged iron out of the oven.
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Bake: Rigorously take away the preheated dutch oven, place the parchment paper (and dough) in it, then cowl and return to the oven. Bake for half-hour coated, then take away the lid and bake for an additional 18 to twenty minutes to get a pleasant and crispy crust.
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Serve: Take away from the oven and switch to a cooling rack. Let cool earlier than slicing. Retailer leftovers in an hermetic container at room temperature for as much as 5 days, or pre-slice your loaf and retailer within the freezer for as much as 2 months.
- Solar Dried Tomatoes: I want to make use of solar dried tomatoes packed in oil, however dehydrated tomatoes will work as effectively! Soak your tomatoes in scorching water for 10 minutes, then drain effectively. Chop and use within the recipe based on the directions!
- I’ve not examined this recipe with any flour substitutions
Energy: 213kcalCarbohydrates: 39gProtein: 7gFats: 3gSaturated Fats: 1gPolyunsaturated Fats: 0.4gMonounsaturated Fats: 1gLdl cholesterol: 5mgSodium: 562mgPotassium: 156mgFiber: 2gSugar: 0.2gVitamin A: 122IUVitamin C: 5mgCalcium: 75mgIron: 3mg
