Sun Oven Bread With Sun Dried Tomatoes Recipes

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

SUN OVEN BREAD WITH SUN-DRIED TOMATOES

Steps:

• Put the sun-dried tomatoes in small bowl with enough water to just cover them. Let soak 15 minutes. Drain over a measuring cup to reserve the water. Finely chop the tomatoes. Set aside. If needed, add water to the measuring cup to reach the 1 1/4 cups called for. Pour the water, milk, and oil into the bread machine pan. Cover the liquid with the flours. Sprinkle the cheese over the flour. Add the sugar and salt in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Add the sun-dried tomatoes at the beep or during the last minutes of kneading. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.