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Bread Machine Sun-Dried Tomato Cheese Bread

Sun Dried Tomato Cheese Bread
This bread is filled with the flavors of sun-dried tomatoes, fresh herbs, and Parmesan cheese.
Yield 1 loaf



  • 7/8 cup water
  • 1/4 cup plain yogurt
  • 8 halves sun-dried tomatoes (rehydrated)
  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup Parmesan cheese
  • 1 tablespoon Italian seasoning


  • Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
  • Have all ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. Select basic/white cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread from pan when cycle is finished; cool on wire rack.


Get Traditional Bread Making Method here.
Photo by Completely Delicious.

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