NO KNEAD NO YEAST BASIL TOMATO BAGUETTE - RECIPE IN THE DESCRIPTION

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NO KNEAD NO YEAST BASIL TOMATO BAGUETTE by @cook.vegetarian

Ingredients:
450g plain flour (I used 250g plain flour and 200g wholemeal flour)
300g plain yogurt (use dairy-free yogurt if vegan)
1/2 cup tomato paste
1/2 cup chopped sun-dried tomatoes
1 cup fresh basil leaves
1 teaspoon Italian seasonings
1 teaspoon baking powder
1 tablespoon apple cider vinegar
Method:
In a mixing bowl, combine all the ingredients and, using your hands or a spatula, bring the dough together to form a ball. Allow the dough to rest for 20 minutes.
Preheat the oven to 180°C and line a baking tray with parchment paper.
Arrange the dough in a baguette shape on the prepared baking tray. For a crispier crust, mix 1 tablespoon of yogurt and 1 tablespoon of oil, then brush the top of the bread. Optionally, sprinkle seeds for decoration.
Bake the bread for 30 to 40 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove from the oven, wrap in a tea towel, and let it rest for 20 minutes.
Serve, slice, enjoy, and don’t forget to follow for more recipes!