No-Knead Sun-dried Tomato Garlic Basil Bread

Name: No-Knead Sun-dried Tomato Garlic Basil Bread
Total time: 260
Yield: 6
Ingredients: 3 cups all-purpose flour; 2 ¼ teaspoons active dry yeast; 1 ½ teaspoons salt; 1 teaspoon white sugar; 1 ¼ cups warm water; 1 tablespoon olive oil; 1 tablespoon cornmeal, or more as needed; ½ cup chopped dry-pack sun-dried tomatoes; 1 tablespoon dried basil; 2 cloves garlic, minced

Recipe by SPICYGIRL from allrecipes.com

Breakfast,Lunch 4 Hr. 20 Mins.

Ingredients

6 servings

•

3 cups all-purpose flour
•

2 ¼ teaspoons active dry yeast
•

1 ½ teaspoons salt
•

1 teaspoon white sugar
•

1 ¼ cups warm water

•

1 tablespoon olive oil
•

1 tablespoon cornmeal, or more as needed
•

½ cup chopped dry-pack sun-dried tomatoes
•

1 tablespoon dried basil
•

2 cloves garlic, minced

Instructions

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