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Mozzarella and Sun-Dried Tomato Bread | Can't Stay Out of the Kitchen | this fantastic #bread is so quick & easy since it's made in the #breadmaker. The savory flavors of #MozzarellaCheese, #SunDriedTomatoes, basil & oregano really come through making this one spectacularly tasting #HomeBakedBread. Wonderful as a side dish for any entree. #Italian #MozzarellaAndSunDriedTomatoBread

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
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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
  

  • 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
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