Sun-dried Tomato Basil Bread
Rather than run to Trader Joes and buy a loaf of sourdough, I decided to try my hand at a savory bundt bread. The recipe instructions only called for 2 to 3 minutes of kneading the dough, but I worked it a bit longer.
The flavor turned out interesting, but the texture wasn’t quite right. If I make it again, I’ll be sure to let the dough raise the whole 45 minutes after shaping it and putting it into the Bundt pan.
The other thing to remember when baking a ring of bread is that it isn’t as versatile as a traditional loaf of bread. We enjoyed it with scrambled eggs and fried bacon at breakfast. Tonight we’ll try it with chicken soup. It won’t do for sandwiches, though.