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This No Knead Bread with Sun-Dried Tomato and Asiago Cheese with a hint of basil, is very delicious and looks amazing too. The No Knead bread first came out in the New York Times and became the buzz word in the food blogging world. This is my version of this recipe and hope you will enjoy it, as much as I do. If you would like to see more wonderful pictures and read our story about this bread from our blog click here.
Directions
This recipe is very quick and easy. Prep all your ingredients ahead of time so, you will be ready to go. Using a large bowl, pour all the flour in.
Add the instant yeast and the salt..
Add in the dried basil and the finely grated asiago cheese.
Add in the chopped sun-dried tomatoes. You can use the ones packed in oil or you can hydrate the dried sun-dried tomatoes. If you are using the ones packed in oil be sure to drain and pat dry with a paper towel. Mix all those ingredients together with your hand.
Add in the sightly warm water and mix with a wooden spoon till all combined.
Cover with plastic wrap and set aside for 12 - 18 hours. After that time dust a parchment lined cooking sheet with flour. Set cookie sheet aside.
Sprinkle a little flour on a flat surface. Pour out the dough carefully onto the flour.
Dust the top and lightly pat the dough into a ball. Cover with plastic wrap and allow to rest for 20 minutes.
Stretch the dough into a rectangle and the fold one side half way over.
Do the same to the other side. Now, fold from the side of the dough (short side) the same way.
Place dough seam side down onto the well floured parchment paper.
Cover with plastic wrap for 2 hours. A half an hour before you want to bake the bread place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in a 500F oven to heat up. Remove the pot from the oven and carefully drop the dough into the pot seam side up this time. Place the hot lid onto the pot and place back into the oven. Bake for 30 minutes, if the bread is golden brown it is ready. If the dough is still white you can remove the lid and continue to bake for another 15-20 minutes. Carefully remove from the pot and cool on a wire rack till completely cooled.
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