SUN-DRIED TOMATO AND OLIVE BREAD
A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 2 loaves
Number Of Ingredients 7
Steps:
- Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
- Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
- Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
- Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
- Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
- Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
SUN-DRIED TOMATO BREAD
Crisp, savory bread dotted with red gems. I used Recipe #386675 but if you can't do nuts try Recipe #57884.
Provided by Rita1652
Categories Yeast Breads
Time 40m
Yield 12-20 serving(s)
Number Of Ingredients 7
Steps:
- Add water to the machine following with the rest of the dough ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
- Use the dough setting press start.
- When the dough cycle has finished remove dough from machine place it on a floured work surface.
- Punch down.
- Roll into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat once more letting the dough rest in between folding.
- Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
- Place loaf on a lightly floured bread pan so it will keep its shape while rising.
- Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
- Slash tops with a sharp knife.
- For a glaze you can brush the bread with an egg wash!
- Sprinkle with Sesame seeds if desired.
- Or leave as directed for a rustic look.
- Place into a preheated oven at 425 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 20 minutes.
- Transfer to wire rack and cool.
Nutrition Facts : Calories 157.8, Fat 0.8, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 32.3, Fiber 1.2, Sugar 0.5, Protein 4.5
NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD
This is an adaption of one of my Recipe #248237 to use Sullivan Street Bakery's no-knead method of making bread. It's amazingly easy and oh so tasty! The only special equipment needed is a 4 quart cast-iron or cast-aluminum dutch oven. See note at bottom before staring.
Provided by Galley Wench
Categories Yeast Breads
Time 18h20m
Yield 1 round-loaf
Number Of Ingredients 11
Steps:
- In large bowl add flour.
- With hands stir in yeast,rosemary, tomatoes, cheese and salt.
- Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
- Cover bowl with plastic wrap.
- Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
- Dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
- Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
- Cover with another cotton towel and let rise for about 2 hours.
- When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
- Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
- When dough is ready, carefully remove pot from oven.
- Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
- Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.
Nutrition Facts : Calories 2073.3, Fat 15.1, SaturatedFat 6.7, Cholesterol 29.3, Sodium 7791.6, Carbohydrate 409.2, Fiber 16.1, Sugar 24, Protein 67.6
SUN-DRIED TOMATO PROVOLONE BREAD
This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h10m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
GARLIC SUN-DRIED TOMATO BREAD
Make and share this Garlic Sun-Dried Tomato Bread recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 8m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- On a cookie sheet lay bread out in one layer.
- Melt butter with olive oil in microwave oven or stove top.
- Add rest of ingredients except for cheese.
- Spread evenly on bread slices and top with a srinkle of cheese.
- Broil till bubbly and cheese is slightly browned.
SUN-DRIED TOMATO GARLIC BREAD
This fast bread recipe tastes terrific with a variety of main courses. It comes together in minutes and is easy enough for a weekday, but special enough for a weekend meal with guests. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.
Nutrition Facts : Calories 189 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
SUN-DRIED TOMATO AND ONION BREAD
Make and share this Sun-Dried Tomato and Onion Bread recipe from Food.com.
Provided by pines506
Categories Yeast Breads
Time P1DT12h30m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Sift flour and salt into a large bowl.
- In a small bowl, dissolve yeast and sugar in warm water.
- Let stand 5-10 minutes until frothy.
- Stir 3 tbsp olive oil into yeast mixture.
- Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
- Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
- Put dough into an oiled medium-size bowl.
- Cover and let rise in a warm place 35-40 minutes until doubled in size.
- Oil a baking sheet.
- Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
- Cook 3 minutes until softened.
- Remove skillet from heat and set aside.
- turn out dough onto a lightly floured surface and cut in half.
- Roll out to give 2 rectangles each about 12 x 9.
- Transfer 1 piece to the baking sheet and prick surface with fork.
- Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
- Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
- Moisten edges of the dough with a little cold water and cover with second sheet of dough.
- Crimp edges to seal.
- Using a sharp knife make a lattice pattern on surface of dough.
- Brush with a little milk to glaze and sprinkle with coarse sea salt.
- Let rise 20 minutes.
- Preheat oven to 450.
- Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
- Serve warm or cold.
- Cut into pieces and garnish with basil.
Nutrition Facts : Calories 2632.8, Fat 75.4, SaturatedFat 10.5, Sodium 2806.2, Carbohydrate 428, Fiber 24.1, Sugar 10.3, Protein 61.9
GLUTEN-FREE SUNDRIED TOMATO BREAD
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour
Provided by Good Food team
Categories Afternoon tea, Lunch, Side dish, Snack
Time 1h15m
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
- Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
SUN-DRIED TOMATO ROSEMARY BREAD (ABM)
A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com
Provided by duonyte
Categories Yeast Breads
Time 3h20m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
- Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
- When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
- Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).
SUN-DRIED TOMATO AND BASIL BREAD
Make and share this Sun-Dried Tomato and Basil Bread recipe from Food.com.
Provided by Donna M.
Categories Breads
Time 3h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
- Spoon tomatoes into 4 corners of pan; do not cover yeast.
- Program basic cycle and desired crust setting; press start.
- Remove baked bread from pan; cool on wire rack.
- Makes one 1 1/2 pound loaf, or 12 servings.
SUN DRIED TOMATO PROVOLONE BREAD
Recipe taken from Taste of Home Special Editions submitted by Marie Rizzio. This is wonderful bread to go along with soup.
Provided by 55tbird
Categories Quick Breads
Time 1h10m
Yield 3 mini loaves, 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 2 T oil.
- Chop tomatoes and set aside.
- In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
- In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
- Stir in dry ingredients just until moistened.
- Fold in cheese, parsley and sun dried tomatoes.
- Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
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