"The Bubbo" > wrote in message
...
> 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:.

Hmm, that sounds interesting. I will try the dry next time instead of the
prepared.
Thanks,
Dee Dee