New York City Chefs Daily Recipe for 11/13/2001 : Recipe for Bread Baked with Sun Dried Tomato
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Bread Baked with Sun Dried Tomato recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/13/2001 : Recipe for Bread Baked with Sun Dried Tomato
"Bread Baked with Sun Dried Tomato"

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"As we graze it grows"

6 cups plain flour
2 teaspoons salt
2 tablespoons sugar
1 ounce fresh yeast
1 2/3 to 2 cups warm milk
1 tablespoons tomato puree
5 tablespoons oil from the jar of sun dried tomatoes
5 tablespoons extra virgin olive oil
3/4 cup drained sun dried tomatoes, chopped
1 large onion, chopped

Sift the flour, salt and sugar into a bowl, and make a well in the center.  Crumble the yeast, mix with 2/3 cup warm milk and add to the flour. Mix the tomato puree into the remaining milk, until evenly blended, then add to the flour with the tomato oil and olive oil.  Gradually mix the flour into the liquid ingredients, until you have a dough. Turn out on to a floured surface, and knead for about 10 minutes, until smooth and elastic.  Return to the clean bowl, cover with a cloth, and leave to rise in a warm place for about 2 hours.  Knock the dough back and add the tomatoes and onion. Knead until evenly distributed through the dough.  Shape into four rounds and place on a greased baking sheet. Cover with a dish towel and leave to rise again for about 45 minutes.  Preheat the oven to 375 degrees.  Bake the bread for 45 minutes, or until the loaves sound hollow when you tap on them with your fingers.  Leave to cool on a wire rack. Eat warm, or toasted with grated mozzarella cheese.  Makes 4 small loaves.
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