Monday, December 16, 2013

No-Knead Tomato and Herb Bread Mix

One of my favorite new mixes and one that has been one of my top sellers over the last few months is this tomato and herb bread mix.  The mix makes 2 loaves.  We currently sell it packaged at the Farmer's Market.  I will be updating my online store (work in progress) to sell it online as soon as possible.  I list the ingredients here, but I am not sharing the detailed recipe. I have outlined something similar to this mix Here on the blog if you want to make it yourself. 
 At any rate, I've had requests to post the directions on how to bake it here on the blog for those who have purchased the mix.
  Here are the details.

Chef Tess No-Knead Tomato Herb Artisan Bread Mix
Alta Artisan Bread Flour, tomato powder*, yeast, Spices, Seasonings, sea salt.
Directions: Combine bread mix with 2 1/2 (add a little more water if it seems really dry) cups cool water until no dry mix is left and soft dough is formed. No need to knead extensively. Place dough in a  in a 2 gallon bucket with a lid or divide between two one gallon plastic bags. Place in the fridge and allow rising overnight (at least 8 hours and up to 7 days).
 Remove bucket from the fridge.  
This mix will yield 2 loaves of bread. 
  •  Form into 2  balls  and roll each lightly in cornmeal or oats.
  • Place  each ball in a well greased  gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan.
  •   Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).
  •  Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25 30 minutes.

Yields 2 loaves artisan bread. 

There you go darlings! Always My  Very Best,
Your Friend Chef Tess

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