There are few things that go better with meals than a delicious, hearty loaf of bread. Store-bought is good, homemade is great, and a fancy spin on the traditional is even better! This cheesy sun-dried tomato loaf is one of our new favorites and we know we’ll be returning to it, since it lends an amazing, complex flavor that goes perfectly with soups and stews .or on its own! (There’s nothing wrong with devouring a loaf with some butter or olive oil.)
Perfect at any time of year, this bread is a great way to round out a meal or give you a little boost as an afternoon snack. Kids and adults alike will love the taste and before you know it, you’ll be asked to make this all the time–just make sure you get a few slices before they’re all taken!
Sun-Dried Tomato Bread
Yield: 1 loaf
- 1/3 cup lukewarm water
- 1 package (2 1/4 teaspoons) active dry yeast
- 2 1/2-3 cups all-purpose flour, divided
- 1 cup buttermilk
- 1/3 cup extra-virgin olive oil
- 1/3 cup parmesan cheese, grated
- 6-8 sun-dried tomato halves, finely chopped
- 3 teaspoons chopped herbs (rosemary, sage, thyme, etc.) OR Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon sugar
- unsalted butter, garnish
- In a small bowl or glass, combine active yeast with warm water and stir to dissolve. Let sit 5-10 minutes, or until frothy. If mixture is not frothy, discard and start again.
- In a large bowl or mixer, mix together 2 cups flour, salt and sugar until incorporated.
- On low speed or by hand, beat in yeast mixture, buttermilk and oil until a shaggy dough begins to come together.
- Fold in parmesan cheese and chopped tomatoes, and continue mixing until dough is smooth and elastic.
Note: if dough is too wet, add more flour a few tablespoons at a time. If too dry, add 1-2 teaspoons water.
- Knead dough for 5-7 minutes, then transfer to a lightly oiled bowl.
- Place dough in a warm, draft-free place for 1-1 1/2 hours, or until doubled in size.
- Preheat oven to 350 F and grease a 9×5-inch loaf pan with non-stick spray or butter.
- Once doubled in size, punch dough down and roll it into a loaf shape.
- Place in loaf pan, cover with a clean towel or plastic wrap, and let rest for another 45 minutes.
- Remove covering, sprinkle chopped herbs over the top and bake for 25-30 minutes, or until golden brown.
- Remove from oven and let cool 5-10 minutes, then run a knife along the edge of the pan to loosen the bread and turn it out to finish cooling completely.
- Slice and serve with butter, or store (or freeze) in an airtight container.
Recipe adapted from Completely Delicious