Dee Randall wrote:

> 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
>
>
>

I just put them in dry as the recipe listed
these are deep deep red, very dark in color.

--
..:Heather:.
www.velvet-c.com
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