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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 (8½x 4½-inch) loaf
0

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Ingredients

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

Instructions

  • Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
  • In stand mixer bowl, add 1 1/2 cups flour, yeast, sugar, salt, Parmesan cheese and Italian seasoning; mix well. In saucepan or microwave-safe dish, heat yogurt and water and to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in sun-dried tomatoes and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8½x 4½-inch bread pan. Cover; let rise until dough tests ripe and an indentation remains after lightly touching the side of loaf.
  • Preheat oven to 375°F.
  • Bake for 30 to 35 minutes until golden brown. Remove from pan; cool on wire rack.

Notes

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