Garlic Sun Dried Tomato Bread
Elevate your homemade bread game with this irresistibly fragrant Garlic Sun-Dried Tomato Bread. Bursting with Mediterranean flavors, this artisanal loaf combines the earthy sweetness of sun-dried tomatoes, the robust punch of garlic, and a medley of aromatic dried herbs like oregano and basil. Soft and airy on the inside with a golden, crusty exterior, this bread is further enriched by the subtle nutty notes of optional Parmesan cheese. Perfect for beginner and seasoned bakers alike, the recipe involves simple techniques like kneading and proofing for bakery-quality results right at home. Serve it warm with olive oil for dipping, alongside soups, or as the ultimate upgrade to your favorite sandwich. Ready in under two hours, this savory bread is a showstopper for any gathering or a cozy treat for everyday meals.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (110°F/43°C)
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 3 cloves Minced garlic
- 0.5 cup Sun-dried tomatoes (chopped)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 cup Parmesan cheese (optional, grated)
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons of olive oil. Stir until the dough comes together.
On a floured surface, knead the dough for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the chopped sun-dried tomatoes, dried oregano, dried basil, and Parmesan cheese (if using).
Punch down the risen dough and knead in the garlic and sun-dried tomato mixture until evenly distributed.
Shape the dough into a loaf or round shape and place it on a parchment-lined baking sheet. Cover and let it rise again for 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 359.8 g | 131% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 56.0 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 811 mg | 62% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4236 mg | 90% | |
*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.
