Mozzarella and Sun-Dried Tomato Bread

I really loved how Mozzarella and Sun-Dried Tomato Bread turned out. Every now and then a recipe turns out beyond my expectations and this was one of them. Especially because the original recipe is only for a one-and-a-half pound loaf of bread and I had to improvise to bring the ingredients up to a two-pound loaf. This lovely loaf of bread contains mozzarella cheese, reconstituted sun-dried tomatoes, garlic powder, basil and oregano which provides a wonderful, savory taste to the bread.

I really enjoy making fresh, homemade bread in my breadmaker. Anytime we have company over for dinner (which is fairly regularly) or I take meals to someone in need of a meal, (also fairly regularly) a loaf of homemade bread from the breadmaker is a sure bet to be on the menu. Not only that, but you can be sure I don’t make the same tired loaves all the time either. I love to experiment and try new recipes when it comes to bread baking. A couple of years ago when I first joined Pinterest I stumbled across a great website that had lots of great recipes that I wanted to try–especially recipes using the breadmaker. I saved some of the recipes and recently as I have been looking for some new twists on bread recipes, I stumbled across those long-forgotten “I want to make” recipes I had saved. Mozzarella and Sun-Dried Tomato Bread was one of them.

One of the things I did was increase all the measurements so the ingredients would make a full two-pound loaf. Basically, I increased each ingredient to approximately what I have used in the past for regular two-pound loaves. I also added oregano and basil to supply a little more seasoning and taste to the bread. This bread turned out spectacularly. I sliced down and took most of the bread to some friends who were recently at the hospital providing long hours of care for a relative. They appreciated having home-cooked meals and even though teenage boys can sometimes be a little finicky in what they eat, their teenage boys loved the bread.

If you’re looking for a delicious home-baked bread for your breadmaker to eat with a pot of chili or chowder, or as a side for pasta or salad, then Mozzarella and Sun-Dried Tomato Bread should be on the menu! It’s such a great tasting bread you will want to bake it all the time! I guarantee no one will refuse a slice of this lovely homemade bread.

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Mozzarella and Sun-Dried Tomato Bread is a wonderful Italian-style home-baked bread.

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This close up shows some of the sun-dried tomatoes and mozzarella cheese in the texture of the bread.

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Add butter and serve as a very satisfying comfort food.

 

Here’s what I did.

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These are the ingredients you will need for this recipe. Start by soaking tomatoes in very hot water for about 3-4 minutes to reconstitute the tomatoes. Then chop them in small pieces.

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Add all of the ingredients into the bread canister in the order listed. Bake on a regular bread setting.

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Allow bread to rest about 15 minutes before removing from breadmaker. Then butter the top and sides of bread so that it prevents the crust from hardening.

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Allow bread to cool an additional 15 minutes before slicing down with an electric knife.

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Mozzarella and Sun-Dried Tomato Bread is a great bread to serve with Italian dishes. I served mine with Cavatini.

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This bread really raises and fluffs out nice. It is not heavy and dense like some breads.

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It was wonderful hot out of the breadmaker with butter on top. 

 

Here’s the recipe.

MOZZARELLA AND SUN-DRIED TOMATO BREAD

(Recipe inspired from Cooks Recipes)

Print Recipe
Mozzarella and Sun-Dried Tomato Bread BigOven - Save recipe or add to grocery list Yum
Savory and tasty Italian-style bread for the breadmaker. This recipe includes mozzarella cheese, reconstituted sun-dried tomatoes and is seasoned with garlic powder, basil and oregano. This recipe makes a 2-lb. loaf.
Prep Time 10 minutes
Cook Time 4 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 4 minutes
Servings
Ingredients
Instructions
  1. Layer bread ingredients in bread machine in order listed.
  2. Select basic bread cycle.
  3. Makes a 2-lb. loaf.
  4. Allow bread to cool about 15 minutes before buttering top and sides to prevent crust from hardening.
  5. Cool 15 more minutes before cutting bread down into slices.
  6. About 10-12 slices.
Recipe Notes

NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.

Recipe adapted from Cooks Recipes.

 

[b]Mozzarella and Sun-Dried Tomato Bread[/b]
Recipe Type: Breads, Rolls and Muffins
Cuisine: Italian
Author: Teresa Ambra inspired from [url href=”http://www.cooksrecipes.com/bread/mozzarella-and-sun-dried-tomato-bread-machine-recipe.html” target=”_blank” title=”mozzarella and sun-dried tomato bread”]Cooks Recipes[/url]
Prep time:
Cook time:
Total time:
Serves: 12
Savory and tasty Italian-style bread for the breadmaker. This recipe includes mozzarella cheese, reconstituted sun-dried tomatoes and is seasoned with garlic powder, basil and oregano. This recipe makes a 2-lb. loaf.
Ingredients
  • 1 ¼ cups hot water
  • 3 tbsp. olive oil
  • 3 tbsp. sugar
  • 1 ¾ tsp. garlic powder
  • 1 tsp. salt
  • 3 ¾ cups King Arthur bread flour
  • ¾ cup mozzarella cheese
  • ¾ cup Mezetta’s sun-dried tomatoes rehydrated and chopped
  • 1 ½ tsp. basil
  • 1 ½ tsp. oregano
  • 2 ½ tsp. yeast
Instructions
  1. Layer bread ingredients in bread machine in order listed.
  2. Select basic bread cycle.
  3. Makes a 2-lb. loaf.
  4. Allow bread to cool about 15 minutes before buttering top and sides to prevent crust from hardening.
  5. Cool 15 more minutes before cutting bread down into slices.
  6. About 10-12 slices.
Notes
To rehydrate tomatoes, place tomatoes in a bowl of very hot water for 3-4 minutes to soften.

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Mozzarella and Sun-Dried Tomato Bread is so easy to make because you bake it in the breadmaker!

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Bread is comfort food for me. I can make a meal out of homemade bread!

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Mozzarella and Sun-Dried Tomato Bread is tasty, delicious and kid-friendly! 🙂

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Garden Patch Bread

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Whole Wheat Greek Bread

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11 Replies to "Mozzarella and Sun-Dried Tomato Bread"

  • Preserving that Summer Garden! | Confessions From A Not So Boring Life September 8, 2015 (9:35 am)

    […] (That’s going to be a whole other blog on just that bread alone…but here’s the link to the blog I got the recipe from. It’s fantastic!) http://cantstayoutofthekitchen.com/2014/03/26/mozzarella-sun-dried-tomato-bread/ […]

  • comment-avatar
    Janet July 16, 2015 (5:30 pm)

    Help! I am making this bread in a cuisinart bread maker. It doesn’t look like dough though. It looks crumbly LOL.
    Is it supposed to look like that?

    • comment-avatar
      Teresa July 16, 2015 (5:46 pm)

      Hi, Janet. Did you use bread flour rather than regular flour? that can make the bread crumbly. It almost sounds like the bread maker didn’t knead the bread the way it’s supposed to. All I do when I make bread in the breadmaker is to layer it in the order given. The breadmaker then does the work. I don’t open the lid or anything. I just take it out when it’s done. It usually needs about 30-45 minutes into the baking cycle. Then it raises the last hour or so out of a four-hour cycle. Hope that helps.

  • Bacon-Chive-Potato Bread - Can't Stay Out Of The Kitchen February 23, 2015 (5:48 pm)

    […] Mozzarella and Sun-Dried Tomato Bread […]

  • Sun-Dried Tomato and Rosemary Bread - Can't Stay Out Of The Kitchen February 11, 2015 (9:50 pm)

    […] Mozzarella and Sun-Dried Tomato Bread […]

  • comment-avatar
    Jen December 30, 2014 (3:38 pm)

    HELP! Followed the recipe exactly. Set my make for a 2lb loaf. The bread rose so much it’s hitting the top and the top middle is raw. Obviously needs some adjustments. I’m new at this and only my 3rd loaf I’ve tried. Any ideas? Or troubleshooting tips?

  • comment-avatar
    Jen December 30, 2014 (3:21 pm)

    So I followed the recipe exactly. Smells amazing in here. However the loaf raised so much it’s hitting the top of the bread maker and raw on top 🙁 any ideas how to fix this? Less water? Less flour? I’m new at bread making I just got it for Christmas and this is only my 3rd loaf I’ve made. I’ll appreciate any trouble shooting

    • comment-avatar
      Teresa December 30, 2014 (6:01 pm)

      I think it probably depends on the breadmaker, Jen, but I’ve had some of my bread loaves do that on occasion. It doesn’t usually affect the taste of the bread except the top slice. And unfortunately, you may have to scrub the dough off the underside of the top glass lid. I would add an additional 1/4 cup of flour next time. You may also need to decrease the yeast about 1/4 tsp. or the sugar by a half teaspoon. When I made it in my breadmaker, I don’t remember having any difficulty with this bread. If you really enjoy the recipe and are willing to try it again, try these three changes and write them down in your cookbook (or on your recipe) so that you remember it for next time. Don’t give up. Breadmaking is kind of an art and the right mix is critical. If you live in a high altitude climate, that may also affect your bread.

  • comment-avatar
    Shari Kelley March 26, 2014 (6:39 pm)

    This looks and sounds delicious! I haven’t used my breadmaker in awhile. I need to get it out and make this.

    • comment-avatar
      Teresa March 26, 2014 (8:05 pm)

      Thanks, Shari. Yes, it’s really tasty and so easy!

      • comment-avatar
        jen December 30, 2014 (3:40 pm)

        HELP! Followed the recipe exactly. Set my make for a 2lb loaf. The bread rose so much it’s hitting the top and the top middle is raw. Obviously needs some adjustments. I’m new at this and only my 3rd loaf I’ve tried. Any ideas? Or troubleshooting tips?

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