"The Bubbo" > wrote in message
...
>I made a sun dried tomato bread today and the final result didn't rise as
>much
> as it should have and it's definitely way too salty. It's the tomatoes.
> I'd
> never noticed that they were salty, but there were always cooked into
> things.
> Are SD tomatoes usually salted? is this the natural salts of the tomato
> being
> concentrated?
>
> A friend brought them back from italy for me as a gift, they are just in a
> clear cellophane bag, no tag or ingredients listed. They're drier than the
> ones I usually get, I have to snip these with a scissors to cut them.
>
> The texture of the bread is fine if a bit dense. I made my lunch with it.
>
>
> --
> .:Heather:.

Heather, did you prepare the sun-dried tomatoes before you put them in the
bread dough? Or did you just put the dry pieces of tomato into the dough.
I usually prepare sun-dried tomatoes when they are dried by putting them in
warm-to-boiling water and letting them soak for a period of time, then
depending on the recipe and their use, they remain in a bottle of olive oil
for some time, sometimes adding basil and garlic.

I usually prefer the dry ones that are deeper red, than the bright red which
are quite dry and brittle. I usually buy mine in a middle eastern store,so
I'm not sure what standard fare is for the Italian dried.
Dee Dee