Asiago Sun-Dried Tomato Bread
Asiago Sun-Dried Tomato Bread is scrumptious. I’m always game to try a new bread recipe. So when I wanted to make a loaf of home-baked bread for some friends who moved into a new house in mid-August, I found this one for Asiago Sun-Dried Tomato Bread that I’d been wanting to try for some time.
I ended up making several loaves of this tasty breadmaker bread. This one contains asiago cheese, reconstituted sun-dried tomatoes, basil and black pepper for seasonings and flavor. Because it’s a bread made in the breadmaker, it only takes about 10 minutes preparation time and then it’s ready to go.
Given a choice, I’d eat home made bread for every meal of the day! Breakfast, lunch and dinner. No kidding. Whether toasted with butter and jellies, served with fried eggs on top, eaten cold and plain, or enjoyed hot right out of the breadmaker oven–I love fresh home-baked bread.
If you’re looking for a tasty bread recipe then this one is a great one to make. I do recommend one critical addition to the original recipe: add a few teaspoons of vital wheat gluten so the bread raises properly. I always use vital wheat gluten when using wheat flour, and even though this bread uses regular bread flour it still needs the additional vital wheat gluten.
That’s because the cheese and sun-dried tomatoes provide enough density that the bread raises much better with the vital wheat gluten included rather than not. If you’re a bread lover, prepare yourself for a great bread to accompany any Italian main dish. But why stop at Italian? This will go with any soup, salad or main dish entree.
Asiago Sun-Dried Tomato Bread is a quick and easy dinner bread because it’s made in the breadmaker.
This is great served with melted butter and a sprinkling of garlic salt and parsley.
Asiago Sun-Dried Tomato Bread is a home-baked treat your whole family will enjoy.
Here’s what I did.
I used these ingredients plus vital wheat gluten. The plastic container contains dry milk powder, the bowl contains granulated sugar.
Cut tomatoes into small pieces and place in hot water for about 5 minutes to reconstitute.
Add recipe ingredients to breadmaker pan in order listed. Bake on a regular bread setting.
Cool bread about 15 minutes in bread oven before removing. Brush butter on top and sides to prevent the crust from hardening. Allow bread to sit about 15 more minutes before slicing down.
Slice down bread and serve with butter. This is also a good bread for dipping in a herb-infused oil mixture.
I really liked the way this bread turned out. It had great flavor and texture.
Here’s the recipe.
ASIAGO SUN-DRIED TOMATO BREAD
(Recipe adapted from Cooks Recipes)
- 1 1/2 cups hot water
- 3 tablespoons chopped reconstituted Bella Sun Lucci sun-dried tomatoes (julienne-cut with basil)
- 3 tablespoons extra-virgin olive oil
- 1 ½ teaspoons lemon juice
- 2 tablespoons granulated sugar
- 3 tablespoons powdered milk
- 1 ½ teaspoons salt
- 4 cups white bread flour
- ½ cup grated Sargento Asiago cheese
- 2 teaspoons dried basil
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons active dry yeast
- 2 tsp. vital wheat gluten
- To ¼ cup hot water, add 3 tbsp. finely diced sun-dried tomatoes.
- Allow to sit in water about 5 minutes to reconstitute.
- Place reconstituted sun-dried tomatoes with liquid and remaining water in bread machine pan and add remaining ingredients to the bread machine pan in the order listed.
- Select Basic bread cycle and start machine.
- Makes one (2 pound) loaf.
Asiago Sun-Dried Tomato Bread is a lovely bread to serve with any Italian entree.
If you enjoy home-baked bread you’ll love the taste of this quick and easy breadmaker bread.