Some yeast doughs require kneading, others do not. But apparently the ancient Egyptians believed in through kneading. According to the historian Herodotus, “Dough they knead with their feet but clay with their hands.”
An unusual and delicious Sun-dried Tomato Bread with Onions is especially good served with salads, soups, and stews.
Sun-dried Tomato Bread with Onions
- 6 cup bread flour
- 3 tsp kosher salt
- 3 tsp sugar
- 1 oz fresh yeast or 2 envelopes active dry yeast
- 1 2/3 cups mineral sparkling water at room temperature
- 2 Tbsp. tomato puree
- 3 Tbsp. oil from a jar of sun-dried tomatoes
- 2 Tbsp. + 1 Tbsp. olive oil
- 3/4 cup sun-dried tomatoes, chopped
- 1 large onion chopped
Heat 1 tbsp oil in a frying pan, add chopped onion and cook over low heat until softened and lightly browned. Sift the flour into a bowl.
Dissolve the yeast in the small amount of water, add the sugar, 1 tbsp flour, stir well and leave for 10-15 min. Mix the tomato puree into the remaining water, until evenly blended, add the dissolved yeast and mix well.
In the bowl of a stand mixer fitted with the paddle, gradually mix the flour into the liquid ingredients, make elastic dough. Add the salt and oil in the end. Switch to the dough hook and knead the dough on medium speed until smooth and elastic, 6 to 8 minutes.
Form the dough into a ball and place in a lightly oiled bowl. Turn to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.
Knock the dough back, and add the tomatoes and onion. Knead until evenly distributed through the dough.
Shape into four rounds and place on the greased baking sheet. Cover with a dish towel and leave to rise again for about 45 minutes.
Preheat the oven 460F.
Place a tray with the hot water to the bottom of the oven. Place the bread into the oven, after 5 min reduces the temperature to 350F and bake for 35-40 min or until the loaves sound hollow when you tap them underneath with your fingers.
Leave to cool on a wire rack.