Sun-Dried Tomato and Onion Bread

Preparation info
  • Yield:

    4

    loaves, 1 pound 6 ounces each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

This wonderfully distinctive bread gets its incomparable tang and meatiness from pieces of sun-dried tomatoes. Unfortunately, their terrific flavor does not come cheap. I have reduced the expense a bit by using plain sun-dried tomatoes rather than the oil-packed variety. If cost is not an issue, or if you already have oil-packed sun-dried tomatoes on hand, skip the ingredients and procedure in Step 1 and use 12

Ingredients

Method