Savory Cheese Tomato Bread Abm Large
Elevate your homemade bread game with this Savory Cheese Tomato Bread, a flavor-packed recipe crafted for your bread machine. Featuring a rich blend of tomato paste, sun-dried tomatoes, and aromatic herbs like basil and oregano, this large loaf bursts with Mediterranean-inspired goodness. Parmesan and Cheddar cheeses are folded into the mix, giving the bread a delectable creaminess with every bite. Perfectly balanced with a touch of sweetness from sugar and the depth of olive oil, this recipe offers a satisfying texture and golden crust that's sure to impress. Whether served warm as a side dish or used for gourmet sandwiches, this savory bread is a must-try for cheese and herb lovers. Quick to prep and effortless to bake, it's ideal for entertaining or upgrading everyday meals.
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Recipe Information
Ingredients
- 1.25 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 3.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 2 teaspoons Dried basil
- 1.5 teaspoons Dried oregano
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Cheddar cheese, shredded
- 0.25 cup Sun-dried tomatoes, finely chopped
- 2.25 teaspoons Active dry yeast
Instructions
Add 1.25 cups of water to the bread machine pan.
Add 2 tablespoons of olive oil and 2 tablespoons of tomato paste on top of the water.
Add 3.5 cups of all-purpose flour to the pan, spreading it out to cover the liquid.
Sprinkle 2 tablespoons of sugar, 1.5 teaspoons of salt, 2 teaspoons of dried basil, and 1.5 teaspoons of dried oregano evenly over the flour.
Gently add 0.5 cups of grated Parmesan cheese and 0.5 cups of shredded Cheddar cheese to the mix.
Sprinkle in 0.25 cups of finely chopped sun-dried tomatoes, ensuring they are distributed evenly.
Create a small well in the center of the flour mixture, making sure it does not reach the liquid layer below.
Add 2.25 teaspoons of active dry yeast to the well.
Place the bread machine pan into the bread machine and select the 'White Bread' or 'Basic' setting for a large loaf (2 pounds).
Choose a medium crust color setting or your desired crust preference.
Start the machine and let it run through the full cycle, which includes kneading, rising, and baking (approximately 3 hours).
Once the bread is fully baked, carefully remove the loaf from the pan and let it cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4845 mg | 211% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 51.4 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1005 mg | 77% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2826 mg | 60% | |
*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.
