Sun Dried Tomato Bread Recipes

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.

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.

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.

Steps:

• Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
• Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Dust a baking sheet with cornmeal.
• Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaf is golden brown, about 30 minutes.