Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup cornmeal
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Mix on low speed until combined.
2. Add warm water and olive oil to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until smooth and elastic.
4. Add chopped sun-dried tomatoes, chopped basil, and grated Parmesan cheese to the dough. Mix on low speed until the ingredients are evenly distributed.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
6. Preheat the oven to 425°F.
7. Sprinkle cornmeal on a baking sheet.
8. Punch down the dough and shape it into a round loaf. Place the loaf on the prepared baking sheet.
9. Use a sharp knife to make shallow cuts on the top of the loaf.
10. Brush the top of the loaf with olive oil.
11. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
12. Let the bread cool on a wire rack before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 25-30 minutes
Temperature:
425°F
Serving size:
1 loaf
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 26g
Protein: 5g
Sodium: 290mg
Substitutions for ingredients:
- You can use any type of dried tomatoes instead of sun-dried tomatoes.
- You can use dried basil instead of fresh basil.
- You can use any type of hard cheese instead of Parmesan cheese.
Variations:
- You can add chopped olives or roasted garlic to the dough for extra flavor.
- You can sprinkle sesame seeds or poppy seeds on top of the bread before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as a turned-off oven with the light on.
- Use a serrated knife to slice the bread for a clean cut.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake in a 350°F oven for 10-15 minutes until warm.
Presentation ideas:
Serve the bread on a wooden cutting board with a bread knife.
Garnishes:
Garnish the bread with fresh basil leaves or chopped sun-dried tomatoes.
Pairings:
Serve the bread with a bowl of tomato soup or a green salad.
Suggested side dishes:
Serve the bread with roasted vegetables or grilled chicken.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky.
Food safety advice:
- Wash your hands and all surfaces that come into contact with the dough.
- Make sure the bread is cooked to an internal temperature of 190°F to ensure it is safe to eat.
Food history:
Crackling bread is a traditional Southern bread made with cornmeal and flour. This recipe adds sun-dried tomatoes and basil for extra flavor.
Flavor profiles:
This bread has a savory flavor from the sun-dried tomatoes and Parmesan cheese, with a hint of sweetness from the sugar.
Serving suggestions:
Serve this bread as an appetizer or side dish with your favorite Italian meal.
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Region: Italian