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. 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.

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I enjoy making fresh, homemade bread in my breadmaker. I make a loaf anytime we have company over for dinner (which is fairly regularly). I also make a loaf whenever I take meals to someone in need of a meal (also fairly regularly). A delicious loaf of homemade bread from the breadmaker is a sure bet to be on the menu for these occasions.

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’ve made ten to 20 recipes from that site. All turned out fantastic.

I saved quite a few of the recipes back in 2012. Recently I was looking for some new twists on bread recipes. I stumbled across those long-forgotten “I want to make” recipes. 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. Even though teenage boys can sometimes be a little finicky in what they eat, their teenage boys loved the bread.

This is an absolutely scrumptious home-baked bread for the breadmaker. It’s fantastic to eat with a pot of chili or chowder, or as a side for pasta or salad. Mozzarella and Sun-Dried Tomato Bread is such a great tasting bread you will want to bake it all the time! I sure do. I guarantee no one will refuse a slice of this lovely homemade bread.

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

This close up shows some of the sun-dried tomatoes and mozzarella cheese in the texture of the bread. I spread a little butter over top.

This is a very satisfying served with chili or soup.

Here’s what I did.

I used these ingredients.

Start by soaking tomatoes in very hot water for about 3-4 minutes to reconstitute the tomatoes. Then chop them in small pieces. Set aside. Add all of the ingredients into the bread canister in the order listed. Bake on a regular bread setting.

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.

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

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

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

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)

Mozzarella and Sun-Dried Tomato Bread

Teresa Ambra

Mozzarella and Sun-Dried Tomato Bread is a 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. It's terrific served with chili or soup on cold, winter nights. The combination of flavors in this home baked bread is so mouthwatering. This recipe makes a 2-lb. loaf.

3.25 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Italian

Servings 12

Calories 232 kcal

Equipment

• 1 breadmaker for a two-pound loaf
• measuring cups
• measuring spoons
• 1 pastry brush to brush loaf with butter after baking
• 1 electric knife preferred, or sharp bread knife
• 1 sharp knife to chop rehydrated tomatoes

Ingredients

  

1x2x3x

• 1 1/4 cups hot water
• 3 tbsp. olive oil
• 3 tbsp. granulated sugar
• 1 3/4 tsp. garlic powder
• 1 tsp. salt
• 3 3/4 cups bread flour (Use Bread Flour, NOT all purpose flour)
• 3/4 cup Mozzarella cheese shredded
• 3/4 cup sun-dried tomatoes rehydrated and chopped
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 2 1/2 tsp. bread machine yeast (I recommend Fleischmann's)

Instructions

 

• Layer bread ingredients in bread machine in order listed.
• Select basic bread cycle.
• Makes a 2-lb. loaf.
• Allow bread to cool about 15 minutes before buttering top and sides to prevent crust from hardening.
• Cool 15 more minutes before cutting bread down into slices.
• About 10-12 slices.

Notes

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

 

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

 

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

 

NOTE: To reconstitute the tomatoes: place sun-dried tomatoes in a measuring cup. Add very hot water and allow tomatoes to sit in the water about 5 minutes. Drain and chop before using in recipe.

 

Recipe adapted from Cooks Recipes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 232kcalCarbohydrates: 38gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 216mgPotassium: 323mgFiber: 3gSugar: 7gVitamin A: 123IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Keyword bread, breakfast, cheese, mozzarella cheese, tomatoes

Tried this recipe?Let us know how it was!

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

Bread is comfort food for me. I can make a meal out of homemade bread. Mozzarella and Sun-Dried Tomato Bread is tasty, delicious and kid-friendly! 🙂

You may also enjoy these delicious recipes!

Sun-Dried Tomato and Rosemary Bread

Garden Patch Bread

Whole Wheat Greek Bread

Mozzarella and Sun-Dried Tomato Bread

Teresa Ambra

Mozzarella and Sun-Dried Tomato Bread is a 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. It’s terrific served with chili or soup on cold, winter nights. The combination of flavors in this home baked bread is so mouthwatering. This recipe makes a 2-lb. loaf.

3.25 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Italian

Servings 12

Calories 232 kcal

Equipment

• 1 breadmaker for a two-pound loaf
• measuring cups
• measuring spoons
• 1 pastry brush to brush loaf with butter after baking
• 1 electric knife preferred, or sharp bread knife
• 1 sharp knife to chop rehydrated tomatoes

Ingredients

  

1x2x3x

• 1 1/4 cups hot water
• 3 tbsp. olive oil
• 3 tbsp. granulated sugar
• 1 3/4 tsp. garlic powder
• 1 tsp. salt
• 3 3/4 cups bread flour (Use Bread Flour, NOT all purpose flour)
• 3/4 cup Mozzarella cheese shredded
• 3/4 cup sun-dried tomatoes rehydrated and chopped
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 2 1/2 tsp. bread machine yeast (I recommend Fleischmann’s)

Instructions

 

• Layer bread ingredients in bread machine in order listed.
• Select basic bread cycle.
• Makes a 2-lb. loaf.
• Allow bread to cool about 15 minutes before buttering top and sides to prevent crust from hardening.
• Cool 15 more minutes before cutting bread down into slices.
• About 10-12 slices.

Notes

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

 

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

 

NOTE: I recommend using Fleischmann’s yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn’t work as well.

 

NOTE: To reconstitute the tomatoes: place sun-dried tomatoes in a measuring cup. Add very hot water and allow tomatoes to sit in the water about 5 minutes. Drain and chop before using in recipe.

 

Recipe adapted from Cooks Recipes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 232kcalCarbohydrates: 38gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 216mgPotassium: 323mgFiber: 3gSugar: 7gVitamin A: 123IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Keyword bread, breakfast, cheese, mozzarella cheese, tomatoes

Tried this recipe?Let us know how it was!