No-Knead Sun-Dried Tomato and Basil Artisan Bread
Learn how to make a No-Knead Sun-Dried Tomato and Basil Artisan Bread! This No-Knead Bread, with its slightly sweet and somewhat tart, flavor-packed, sundried-tomatoes, is so incredibly good! The addition of basil and extra virgin olive oil make this bread savory and delicious, and the best part is, it's so crazy easy to make! Mix all of the ingredients together, let the dough rise slowly, then shape it and bake it — that’s it! There is no kneading involved and you’ll get a beautiful, savory artisan bread that everyone will love! It's great served with some creamy burrata, a drizzle of balsamic glaze, and some salt and fresh cracked pepper on top. You can toast it, top it with mozzarella and sauce, or just eat it as is. It's also amazing dipped in some extra virgin olive oil, with balsamic vinegar, and parmesan cheese. The possibilities are endless!
As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video.
Some of my other delicious No-Knead Artisan Breads:
No-Knead Kalamata Olive Artisan Bread
No-Knead Asiago Cheese Artisan Bread
Hearty Heart Herb Bread
This bread is full of fresh herbs and garlic and a perfect addition to any meal. Let's be honest, it's brilliant just on its own. Happy baking!
1 cup warm Water
2 ¼ tsp Yeast
1 tsp Sugar
½ stick Butter, melted
2 tsp Rosemary
2 tsp Thyme
2 tsp Chives
2 cloves Garlic, minced
4 cups (480 g) of All-Purpose Flour
1 tsp Pepper
2 tsp Salt
2 Tbsp Olive Oil (in bottom of pot)
Top with 2 Tbsp Olive Oil, Sea Salt, and Black Pepper
Bake 450 for 30 minutes covered.
Reduce heat to 400 for 15 minutes uncovered
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Written by: Jenny Randolph
Camera: Miles Randolph & Raina Randolph
Hair: Haley Howard (Instagram: haleyhoward303)
Sound and Editing: Raina Randolph & Pinfeather Studios
Spelt- Grains of Discovery from Bob's Red Mill
Spelt- Grains of Discovery from Bob's Red Mill informational panel with Jennifer Farley, Savory Simple, Stephanie Wise, Girl versus Dough, Marla from Saving U Green, and Dr. Jean Layton, Gluten Free Doctor
Trying Snacks & Pastries!
The Taiwan Pastry Festival (11/25 to 12/29) is happening right now! Head into your local 99 Ranch Market to pick up these delicious snacks & pastries this holiday season!
Thanks to 99 Ranch Market for sponsoring this video!
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Food for Thought with the Benton Sisters (episode 25)
Watch this program originally recorded in 1998 on 3ABN featuring Trishonna Benton, Emberly Benton, and Audrey Benton as they share the reasons why a vegan vegetarian diet is recommended for optimum health. The Benton Sisters demonstrate recipes from their own cookbook series What's Cooking in the Benton Sisters' Kitchen. This episode features a cooking demonstration showing how to make no oil sprouted wheat bread, oil free bread, and Sun Dried Tornado Cheese Twist.
Peanut Butter Loaf
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Hello Friends, I originally saw this recipe on TikTok and then found that creator's YouTube channel. If you don't follow Dylan, you should!!
Peanut Butter Loaf
*Preheat your oven to 325 degrees Fahrenheit
Ingredients:
- 2 Cups flour
- 1/4 Cup sugar
- 4 Tsp baking powder
- 1/4 Tsp salt (pinch)
- 3/4 Cup of peanut butter
- 1 1/3 Cups non-dairy milk (I used oat milk)
- 3 Tbsp maple syrup
Directions:
1. In a large mixing bowl add the flour, sugar, baking powder and salt. Whisk to combine.
2. In a large glass measuring cup or microwave safe bowl, add the peanut butter, oat milk & maple syrup.
3. Microwave the wet ingredients for 30 seconds to soften the peanut butter so that you can whisk everything together well.
4. Add the wet ingredients to the dry and fold in until everything is combined, being careful not to over mix. The mixture will be thick.
5. Scoop into a greased loaf pan and smooth out. (I lined my loaf pan with parchment paper to make it easier to remove).
6. Bake at 325 for 1 hour and 10 to 1 hour and 20 minutes depending on your oven and altitude.
7. Let cool before removing from pan.
8. Enjoy!
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