Roasted Garlic and Sun-Dried Tomato Loaf
This recipe makes 12 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 163 |
| pro | 5 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 197 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 12 |
| vit C | 3 |
| folate | 19 |
Roasting the garlic brings out its mild flavour and natural sweetness so don't be afraid of using the whole head.
Ingredients
- 1 garlic head
- 3 tbsp extra-virgin olive oil
- 1/2 tsp granulated sugar
- 1 cup warm water
- 1 pkg active dry yeast, or 1-1/4 tsp/11 ml
- 2 tbsp finely chopped oil packed sun dried tomatoes
- 1 tsp salt
- 1 cup multigrain flour or whole wheat flour
- 2 cups white bread flour
Preparation
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
Additional information : Variation
Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):
Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.
Source : Canadian Living Magazine: January 2008
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