Artisan Rosemary & Sundried Tomato Mini-Loaf
Rosemary and sundried tomatoes are the perfect flavors for this artisanal loaf of bread. Bake up one or five mini-loaves and give them as gifts! Your friends will love you for it.
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Servings: 8 slices
Calories: 77kcal
Equipment
- Banneton basket
- Cast Iron Dutch Oven
Ingredients
- ⅕ recipe no-knead bread dough
- 1 tablespoon sundried tomatoes
- 1 tablespoon fresh rosemary or ¼ tablespoon dried rosemary
Instructions
- Preheat a small Dutch oven in a 350 degree F oven.
- With wet hands, grab about a grapefruit-sized ball of dough and place it onto a well-floured counter.
- Stretch the dough into a flattened circle and add sundried tomatoes and rosemary.
- Roll the dough up into a log, then fold it into itself making a nice round ball of dough.
- Flour the outside of the bread and drop it carefully into a pre-floured banneton basket.
- Let rise, covered with a tea towel, for 20 minutes at room temperature.
- Carefully flip the dough out onto a piece of parchment paper, then place the dough and parchment paper into the preheated cast iron Dutch oven.
- Cover with a lid and bake at 350 degrees for about 20 minutes, or until golden brown on top.
- Remove from pan and allow to cool before slicing.
Notes
Mix and match the flavor add-ins!
- Sundried Tomato and Basil (replace the rosemary with fresh or dried basil).
- Jalapeno Cheddar (replace the sundried tomatoes with chopped pickled jalapenos and add about ¼ cup of shredded cheese).
- Cinnamon Raisin Swirl bread (swap out the sundried tomatoes with raisins and add about a tablespoon of a cinnamon-sugar mixture).
Nutrition
Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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