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Sun-dried Tomato Bread
Experience the joy of baking with this easy sun-dried tomato bread recipe, bringing a taste of the Mediterranean right to your kitchen!
Course
bread
Cuisine
Mediterranean
Keyword
bread flour, sun dried tomatoes, yeast
Prep Time
2
hours
hours
Cook Time
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
1
Loaf
Calories
1923
kcal
Author
Corrie
Ingredients
1
cup
sun-dried tomatoes
chopped
2 ¼
teaspoons
active dry yeast
1 packet
1
cup
warm water
about 110 degrees F
1
teaspoon
sugar
2
tablespoons
olive oil
3
cups
bread flour
1
teaspoon
salt
Additional flour for kneading
Instructions
In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow it to rest for 5 minutes until yeast becomes frothy.
Add olive oil, salt, and chopped sun-dried tomatoes to the yeast mixture.
Gradually add bread flour, stirring with a wooden spoon until a dough begins to form.
Transfer dough onto a floured surface and knead for about 10 minutes, adding more flour if necessary, until smooth and elastic.
Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper, cover, and let rise again for about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Make a small incision on top of the bread loaf and bake for 30 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Let the bread cool on a wire rack before slicing.
Notes
Ensure your yeast is not expired, as old yeast may not activate, preventing the bread from rising.
Knead your dough thoroughly to develop the gluten, making for a chewier bread texture.
Allow the dough to rise in a warm, draft-free environment to ensure consistent results.
Don’t skip the step of punching down the dough; removing the gas bubbles helps refine the bread's structure.
Before baking, make a small incision on top of the bread to help it expand and prevent cracking during baking.
Nutrition
Calories:
1923
kcal
|
Carbohydrates:
340
g
|
Protein:
63
g
|
Fat:
38
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
22
g
|
Sodium:
2467
mg
|
Potassium:
4216
mg
|
Fiber:
24
g
|
Sugar:
47
g
|
Vitamin A:
969
IU
|
Vitamin C:
43
mg
|
Calcium:
188
mg
|
Iron:
14
mg