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The Best Ever Basil and Sun-Dried Tomato Bread
This is just another yummy addition to my fresh homegrown tomato recipes!
Breads, soups, pastas, salsas, sides, main dishes, salads, and more are perfect canvases for wonderfully juicy tomatoes.
Since I've begun growing my own here at the house, I've been trying to find all of the best tomato recipes to cook for my family.
We love bread! And I love tomatoes! This scrumptious tomato basil bread with chunks of sun-dried tomatoes, hints of basil and cheese, and a fluffy softness that comes from all the rising and kneading, really makes for a delicious snack, or even addition to any meal.
Cook Time
Ingredients
- 1/2 cup sun-dried tomatoes, chopped
- 3 tablespoons tomato paste
- 2 1/2 cups all-purpose flour
- 1/4 cup fresh basil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 (.25oz) pkg active dry yeast
- 3/4 cup warm water
- 1 teaspoon salt
Instructions
- This recipe begins with sun-dried tomatoes. If you wish to make your own instead of purchasing them, it's really easy. As this recipe only calls for 1/2 cup sun-dried tomatoes, you'll only need a few tomatoes.
- First preheat your oven to 200 degrees F, or your lowest setting, and cut your tomatoes in half or even in quarters. (The smaller they are, the quicker they will cook.)
- Sprinkle them with salt and let them sit cut side down for 15-20 to let the extra liquid drain out and reduce your cooking time.
- Toss them with pepper, a little bit of oregano, olive oil, and minced garlic.
- Pour them out on a cookie sheet lined with aluminum foil and spray generously with cooking spray. Bake for 3 hours and voila!
- Increase the temperature on your oven to 375 degrees F. Generously spray two loaf pans with cooking spray.
- In a large mixing bowl, dissolve the yeast in your warm water.
- Chop with your fresh basil or use dried basil. Fresh tastes the best!
- In addition to your yeast, stir in your basil, Parmesan cheese, sun-dried tomatoes, tomato paste, sugar, oil, salt, and 2 cups of flour.
- Combine until well mixed and a dough starts forming. You can easily do this in a stand mixer to keep your hands clean.
- If you are using a stand mixer, switch to using a dough hook. Add in only enough remaining flour until a stiff dough forms.
- Place your dough on a lightly floured surface and knead for about 3-5 minutes until smooth.
- Lightly oil a large mixing bowl. Place dough in the bowl and roll to completely cover the dough in oil.
- Cover your dough in a damp towel and leave it alone for about an hour to let it rise until it has doubled it's size.
- When finished rising, punch your dough back down and knead it for another minute.
- Split it into 2 parts and place them each into one of your loaf pans.
- Cover your loaf pans with damp towels and leave them alone for about an hour to let them rise until they have doubled their size.
- Finally, place them both in the oven and bake them for 35-40 minutes until golden brown on top. Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice of bread | |
| Calories | 92 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Carbohydrates 17 g | 6% |
| Sugar 1 g | |
| Fiber 1 g | 4% |
| Protein 3 g | 6% |
| Cholesterol 1 mg | |
| Sodium 194 mg | 8% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Don't feel like you have to stop at just bread loaves. This recipe is also great for rolls and breadsticks as well!
This bread is amazing for eating with soups, used for sandwiches, and just about any meal. They are even great all by themselves.
Obviously with their ingredients and seasonings, this bread is especially good with Italian dishes.
Since getting our bread machine, we are finding tons of great ways to use bread in just about every meal. We are trying out tons of different recipes and even trying out some of our own.
However, I didn't want to post bread machine recipes online for the moment, because that seriously limits those that can take advantage of it.
Check out some of the other recipes for No-Machine Breads I will be posting soon, like Cinnamon Swirl Bread, Squash Bread, and French Bread. Yummy!
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