Asiago Sun-Dried Tomato Bread
Tasty dinner bread is just what the doctor ordered! This one has asiago cheese, basil, black pepper and reconstituted sun-dried tomatoes for superb flavor and texture.
- 1 1/2 cups hot water
- 3 tbsp. chopped reconstituted Bella Sun Lucci sun-dried tomatoes julienne-cut with basil
- 3 tbsp. extra-virgin olive oil
- 1 1/2 tsp. lemon juice
- 2 tbsp. granulated sugar
- 3 tbsp powdered milk
- 1 1/2 tsp. salt
- 4 cups white bread flour
- 1/2 cup grated Sargento Asiago cheese
- 2 tsp. dried basil
- 3/4 tsp. freshly-ground black pepper
- 2 tsp. 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.
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.
© Can’t Stay Out of the Kitchen
Calories: 234kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gCholesterol: 9mgSodium: 418mgPotassium: 126mgFiber: 2gSugar: 4gVitamin A: 50IUVitamin C: 3.3mgCalcium: 30mgIron: 0.4mg