Asiago Sun-Dried Tomato Bread is a fantastic bread that's so easy to make since the ingredients are tossed into a breadmaker! This tasty dinner bread is just what the doctor ordered! It includes asiago cheese, basil, black pepper and reconstituted sun-dried tomatoes for superb flavor and texture.
1 pastry brush to brush bread with melted butter after baking
1 electric knife preferred, or sharp bread knife to slice bread
Ingredients
1 1/2cupshot water
3tbsp. sun-dried tomatoeschopped and reconstituted (julienne-cut with basil)
3tbsp.extra-virgin olive oil
1 1/2tsp.lemon juice
2tbsp.granulated sugar
3tbsppowdered milk
1 1/2tsp.salt
4cupsbread flourNOT all-purpose flour
1/2cupAsiago cheesegrated
2tsp.dried basil
3/4tsp.ground black pepper
2tsp.active dry yeast
4tsp.vital wheat gluten
Instructions
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.
Notes
NOTE: While I used 2 tsp. vital wheat gluten, I recommend using 4 instead to make sure this bread raises properly.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.