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    You are in: Home / Baking / Roasted Garlic and Sun-Dried Tomato Loaf Recipe
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    Roasted Garlic and Sun-Dried Tomato Loaf

    Roasted Garlic and Sun-Dried Tomato Loaf. Photo by Queen Dana

    1/2 Photos of Roasted Garlic and Sun-Dried Tomato Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    3 hrs

    40 mins

    wicked cook 46's Note:

    From Canadian living January 2008 Have not tried yet. I have included ABM method for the dough only

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    Ingredients:

    Serves: 12

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Variation.
    7. 7
      Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):.
    8. 8
      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.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on May 18, 2009

      55

      This has really good flavor. I was doing some late night baking and fell asleep while these were the oven which made it a little dry. I'm sure the texture would have been find if I had pulled them from the oven when I should have. I ate slice of this with some boursin left over from another recipe... loved it. I made this for ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2009

      45

      This was a great bread. I only wish it had more of the sundried tomatoes. It went very well with our dinner tonight. Thanks wicked. Made for photo tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Garlic and Sun-Dried Tomato Loaf

    Serving Size: 1 (51 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 118.4
     
    Calories from Fat 34
    28%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 198.9 mg
    8%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.2 g
    1%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    multi-grain flour

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