Sun Dried Tomato Herb Bread Food

SUN-DRIED TOMATO PROVOLONE BREAD

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.

SUN DRIED TOMATO HERB BREAD (FOR BREADMAKER)

Steps:

• Put all ingredients in breadmaker, choose regular setting (quick setting also works well on my Zoji.).

SUN-DRIED TOMATO-HERB BREAD

Steps:

• In a large bowl, combine the water, honey and yeast.
• Let stand in a warm place until the mixture foams, about 10 minutes.
• Stir in 2 cups of the flour, mixing well with a wooden spoon.
• Let the batter rise in a warm place for 30 minutes.
• Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
• On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
• Place in a lightly oiled bowl.
• Cover.
• Let rise in a warm place for 1 hour.
• Punch down and let rise again for 30 minutes.
• Lightly oil 2 9X5 loaf pans.
• Divide the dough in half, form each half into a loaf and place in the pans.
• Let rise for 20 minutes Preheat the oven at 375 degrees F.
• Bake the loaves for 40 minutes, or until lightly browned.
• Turn out onto wire racks and let cool before slicing.

SUN-DRIED TOMATO AND HERB BREAD

Steps:

• Bake according to manufacturer's instructions.
• Add the sun dried tomatoes during the add in (nuts and fruits) cycle. or 5 minutes before final kneading is finished.

SUN-DRIED TOMATO AND ONION BREAD

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.

HERB & SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

TOMATO HERB BREAD

Steps:

• In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SUN-DRIED TOMATO GARLIC BREAD

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.

TOMATO HERB BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
• Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
• Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.

BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD

Steps:

• Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.