Sun Dried Tomatoes and Asiago Cheese Bread
Elevate your homemade bread game with this Sun-Dried Tomatoes and Asiago Cheese Bread, a savory masterpiece bursting with Mediterranean-inspired flavors. Perfectly balanced with the tangy sweetness of sun-dried tomatoes, the nutty richness of Asiago cheese, and a hint of dried oregano, this artisanal loaf is as aromatic as it is delicious. The delightfully chewy crumb and golden crust, enhanced by an optional egg wash, make it a show-stopping centerpiece for your dinner table or an unforgettable addition to any brunch spread. Whether served alongside soups, salads, or enjoyed on its own, this easy-to-make bread recipe will become a family favorite. Plus, with simple ingredients and clear instructions, it's ideal for both seasoned bakers and bread-making beginners.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 1 cup Warm water (110°F)
- 2 tablespoons Olive oil
- 0.5 cup Sun-dried tomatoes, chopped
- 1 cup Asiago cheese, shredded
- 1 teaspoon Dried oregano
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
Add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a rough dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for 5-6 minutes.
Gently knead in the chopped sun-dried tomatoes, shredded Asiago cheese, and dried oregano until evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1 hour or until it doubles in size.
After the dough has risen, punch it down and shape it into a loaf or a boule (round loaf) as desired.
Place the shaped dough onto a parchment-lined baking sheet or into a lightly greased loaf pan. Cover loosely and let it rise again for 30-40 minutes.
Preheat the oven to 375°F (190°C). If desired, prepare an egg wash by whisking together the egg and water, then brush it over the top of the dough for a golden crust.
Bake the bread for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 5.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 538 mg | 11% | |
*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.
