ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES RECIPE

Rosemary And Sundried Tomatoes Bread/Scones Recipe image

Provided by á-174942

Number Of Ingredients 7

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1 pound white unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 tablespoons chopped rosemary
2 tablespoon chopped sun-dried tomatoes plus
2 teaspoons chopped sun-dried tomatoes
12 ounces buttermilk - (to 14 oz)

Steps:

Preheat oven to 450 degrees. In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, rosemary, and the sun-dried tomatoes. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 1 1/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out, or shape dough into scones. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow. If making scones bake for 20 minutes in a 450 degree oven. This recipe yields ?? servings.