Sun-Dried Tomato Bread is a delightful, crusty bread that combines the rich flavors of sun-dried tomatoes, parmesan, asiago cheese, and garlic. This hearty bread is perfect for serving with soups, salads, or simply enjoying on its own. With a golden-brown crust and a soft, flavorful interior, this bread is sure to become a favorite in your household. Whether you’re an experienced baker or new to bread making, this recipe is straightforward and rewarding, promising a delicious and visually stunning loaf.
In this comprehensive guide, we’ll walk you through each step of creating this savory Sun-Dried Tomato Bread. From preparing the dough to baking it to perfection, you’ll find all the tips and tricks needed to ensure your bread turns out perfectly every time. Let’s dive into the world of baking and create a bread that will impress your family and friends.
Ingredients Breakdown
To achieve the perfect Sun-Dried Tomato Bread, it’s essential to use high-quality ingredients and understand their roles in the recipe.
Ingredients:
- 3 cups (375 g) all-purpose flour: Provides the structure and base for the bread.
- 1 teaspoon kosher salt: Enhances the flavor and balances the ingredients.
- 1 teaspoon rapid-rise yeast: Helps the dough rise and develop a light, airy texture.
- 1 ½ cups water, room temperature: Hydrates the dough and helps activate the yeast.
- ¼ cup sun-dried tomatoes, softened in hot water according to package instructions, drained, chopped: Adds a rich, tangy flavor and chewy texture.
- ¼ cup (25 g) parmesan cheese, grated: Adds a sharp, salty flavor.
- ¼ cup (25 g) asiago cheese, grated: Adds a nutty, creamy flavor.
- 1 teaspoon garlic, minced: Infuses the bread with a subtle, savory garlic flavor.
Step-by-Step Instructions
Preparing the Dough
- Combine Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of rapid-rise yeast. Whisk together until thoroughly combined.
- Add Water: Gradually add 1 ½ cups of room temperature water to the dry ingredients. Mix until all the flour is incorporated and a sticky dough forms.
- Fold in Flavorings: Gently fold in the drained and chopped sun-dried tomatoes, ¼ cup of grated parmesan cheese, ¼ cup of grated asiago cheese, and 1 teaspoon of minced garlic. Ensure that these ingredients are evenly distributed throughout the dough.
- First Rise: Transfer the dough to a clean, greased bowl and cover it with plastic wrap. Let the dough rise at room temperature for 18 hours. The dough should double in size and become bubbly. If you prefer a shorter rising time, you can let it rise for just 3 hours, but note that the flavor and texture will not be as developed.
Shaping and Second Rise
- Prepare the Work Surface: When the dough has finished its first rise, place it onto a floured piece of parchment paper. Flour your hands to prevent sticking.
- Shape the Dough: Gently shape the dough into a ball by stretching and folding the edges over the center. Turn the dough over so the seam is on the bottom. This shaping method helps create surface tension, which contributes to a good rise and crust.
- Second Rise: Spray the shaped dough with nonstick cooking spray and cover it with plastic wrap. Let it rest for 30 minutes. This resting period allows the dough to relax and rise slightly before baking.
- Score the Dough: Using a very sharp knife, paring knife, or bread lame, score the top of the loaf with an “X” or any desired pattern. Scoring helps control the direction in which the bread expands during baking.
Baking the Bread
- Preheat the Oven: Place a Dutch oven (I used a 4-quart) into a cold oven. Preheat the oven and the pot to 450°F (232°C). Preheating the pot helps create a steamy environment, which is essential for developing a crispy crust.
- Transfer the Dough: Once the oven and pot are preheated, carefully transfer the dough along with the parchment paper into the hot Dutch oven. Use oven mitts to handle the hot pot.
- Bake with Lid: Cover the Dutch oven with its lid and bake for 30 minutes. Baking with the lid on traps steam inside, which helps the bread rise and develop a beautiful crust.
- Finish Baking: After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, or until the top of the bread is golden brown. The internal temperature of the bread should reach 200°F (93°C) when fully baked.
- Cool the Bread: Carefully remove the loaf from the Dutch oven and transfer it to a wire rack. Allow the bread to cool for at least 30 minutes before slicing and serving. This cooling period helps set the crumb and makes slicing easier.
Serving Suggestions
Sun-Dried Tomato Bread is a versatile loaf that can be enjoyed in various ways. Here are a few serving suggestions to make your bread experience even more delightful:
- Classic Presentation: Serve the bread as a side dish with soups, salads, or pasta dishes to soak up sauces and broths.
- Sandwich Base: Use the bread to make gourmet sandwiches. The tangy sun-dried tomatoes and savory cheeses pair well with a variety of fillings.
- Bruschetta: Toast slices of the bread and top them with fresh tomatoes, basil, and a drizzle of olive oil for a delicious appetizer.
- Garlic Bread: Spread slices with garlic butter and toast them in the oven for a quick and flavorful garlic bread.
- Cheese Board: Include slices of the bread on a cheese board alongside a selection of cheeses, cured meats, and olives for a delightful snack.
Tips for Perfect Sun-Dried Tomato Bread
- Use Room Temperature Water: Room temperature water helps activate the yeast without shocking it. Avoid using hot water, which can kill the yeast.
- Proper Mixing: Mix the dough until just combined to avoid overworking it, which can lead to a tough texture.
- Long Rise Time: Allowing the dough to rise for a longer period (18 hours) develops deeper flavors and a better texture. However, if you’re short on time, a shorter rise time will still produce a tasty bread.
- Preheat the Dutch Oven: Preheating the Dutch oven creates the perfect environment for baking the bread, ensuring a crispy crust and a well-risen loaf.
- Cool Completely: Allow the bread to cool completely before slicing to ensure the crumb sets properly and doesn’t become gummy.
Customizing Your Sun-Dried Tomato Bread
One of the joys of making homemade bread is the ability to customize it to your taste. Here are a few ideas for variations and additions:
- Different Cheeses: Experiment with different cheeses such as cheddar, gouda, or mozzarella for a unique flavor profile.
- Herb Addition: Add fresh or dried herbs such as rosemary, thyme, or basil to the dough for an aromatic twist.
- Olive Addition: Add chopped olives to the dough for a Mediterranean-inspired loaf.
- Spiced Up: Add a pinch of crushed red pepper flakes for a hint of heat.
- Citrus Zest: Add lemon or orange zest to the dough for a fresh, citrusy note.
Nutritional Information
For those mindful of their dietary intake, here’s a basic nutritional breakdown per serving (approximately 1 slice):
- Calories: 127kcal
Keep in mind that the nutritional values may vary based on the exact quantities and brands of ingredients used.
Conclusion
Sun-Dried Tomato Bread is a delightful and easy-to-make bread that combines the rich flavors of sun-dried tomatoes, parmesan, asiago cheese, and garlic. Perfect for any occasion, this bread is sure to become a favorite in your recipe collection.
By following the detailed steps and tips provided in this guide, you can create Sun-Dried Tomato Bread that is perfect every time. Whether you’re making it for a family gathering, a holiday feast, or simply as a treat for yourself, this bread is sure to impress and satisfy.
So, the next time you’re in the mood for something savory and comforting, give this Sun-Dried Tomato Bread recipe a try. Your taste buds will thank you, and you’ll have a delicious loaf to share with friends and family.
Happy baking!