Garlic and Dried Tomato Bread
Warm your home with the irresistible aroma of Garlic and Dried Tomato Bread—a savory artisan loaf that’s as delightful to make as it is to eat. This easy-to-follow recipe combines roasted garlic, sweet-tart sun-dried tomatoes, and an optional sprinkle of Parmesan cheese to create a soft, flavorful bread with a golden crust. Perfect for beginners and seasoned bakers alike, this recipe features simple steps like kneading and two brief rises for a tender, airy interior. Serve it as a show-stopping centerpiece at dinner, use it for gourmet sandwiches, or enjoy it on its own with a touch of olive oil. Ready in just over an hour, this homemade bread is sure to become a family favorite. Keywords: garlic bread, sun-dried tomatoes, easy homemade bread, savory artisan loaf.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1.25 teaspoons Salt
- 1.25 cups Warm water (around 110°F or 45°C)
- 3 tablespoons Olive oil
- 4 cloves Roasted garlic cloves, mashed
- 0.5 cups Sun-dried tomatoes, chopped
- 0.25 cups Parmesan cheese, grated (optional)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
Add olive oil, mashed roasted garlic, and salt to the yeast mixture. Stir well to combine.
Gradually add the all-purpose flour, one cup at a time, mixing to form a soft dough. Stir in the chopped sun-dried tomatoes and (optional) Parmesan cheese during this step.
Turn the dough out onto a floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, turning it once to coat it in oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, punch down the dough and turn it out onto a floured surface. Shape it into a loaf or divide it into smaller rolls, as desired.
Place the shaped dough onto a lightly greased baking sheet or into a loaf pan. Cover it loosely and allow it to rise again for 30-40 minutes.
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
