My favorite method of making artisan style breads is using a big pot to bake the bread in. Using this method always gives me an end result that has a crusty crust and chewy inside. I just love the fact that I can make high quality, delicious bread at home and it's just so easy! I'll never again pay $5 a loaf or more on specialty breads. The possibilities are nearly endless when it comes to the flavor combinations that you can make using the basic dough of this bread. I'll soon be trying a rosemary bread! I can't wait!
Basil Garlic Sun Dried Tomato Bread
3 cups flour
1 teaspoon yeast
2 teaspoons salt
2 teaspoons sugar
2 teaspoons dried basil
1 ½ cups plus 2 tablespoons warm water
¼ cup julienne cut sun dried tomatoes in olive oil
3 cloves garlic, chopped
In a large bowl mix together all of the ingredients until just combined. Let sit, covered with plastic wrap for 4 hours. Sprinkle a fair amount of flour onto a clean surface and plop the dough onto the flour. The dough will be very wet, this is how it should be. Once all of the dough is on the floured surface, fold together in thirds. Then fold the dough in half and shape into a round loaf and sprinkle with more flour. Cover with a towel and let rise for about an hour. Half an hour before the bread should be done rising, place a large oven proof pot with a lid into the oven and preheat to 450° F. Once the pot has preheated in the oven for a half an hour, plop the dough into the pot (it might not look pretty right now, but that is okay) and cover with the lid. Bake for 30 to 35 minutes, when done cooking, cool the bread on a wire rack for at least 30 minutes before cutting into it. Enjoy!
