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Sun Dried Tomato and Asiago Cheese Bread

SUBMITTED BY: Marlene Rosensweig PHOTO BY: SummerRain

"Tomato and cheese healthful, low-fat bread for the bread machine. You may substitute wheat bran for the amaranth flour if you wish."

RECIPE RATING:

Read Reviews (28)

Review/Rate This Recipe

Original recipe yield 1 - 1 1/2 pound loaf

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons white sugar
2 tablespoons instant powdered milk
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup amaranth flour
2 tablespoons chopped sun-dried tomatoes
1/4 cup grated Asiago cheese
1 teaspoon dried basil (optional)
1/2 teaspoon freshly ground black pepper
1 teaspoon active dry yeast

DIRECTIONS

Place all ingredients into bread machine in order given.
Bake according to bread machine directions for regular bake.

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REVIEWS

Reviewed on Apr. 14, 2003 by Loll

This bread is delicious. I only had oil-packed sun-dried tomatoes so I rinsed them in hot... MORE

Reviewed on Jan. 9, 2004 by Mel-Honey

Beautiful coloring! Made it twice in the last day. Love this bread and the kids loved it to.... MORE

Reviewed on Apr. 14, 2003 by HELPMERHONDA

This is our family's favorite! The asiago cheese adds such a distinctive, delicious flavor! ... MORE

Reviewed on Feb. 21, 2005 by Lindsay HH

I do not have a bread machine, but made this recipe by hand - it turned out really well. ... MORE

Reviewed on Aug. 16, 2007 by Marlene Rosensweig

I designed this bread. There were several changes made by the website that were not part of my... MORE

Reviewed on Jul. 23, 2005 by TINTINE

I have no sun-dried tomatoes so substituted tomato juice for the water.I also used Permesan... MORE

Reviewed on Apr. 25, 2007 by TUNISIANSWIFE

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

TUNISIANSWIFE
Apr. 25, 2007

This recipe serves as an excellent base to use your imagination when it comes to adding ingredients to taste. As written, it would be a bit too bland for me but with tweaks, it was delicious. I don't have a bread machine so did this by hand. Plumped about 8 sundried tomatoes in 1 cup of water and used the water for plumping, in the bread. Also crushed 2 cloves of garlic, added double (at least) asiago, and also added parmesan. Didn't have amaranth flour so used spelt. Any kind of nutty, earthy flour can be used to replace the Amaranth. Tuscan blend seasoning for the basil. This took about 75 minutes to proof on the first rising, and about 50 minutes on the second. Baked at 400 for 30 minutes and it produced a beautiful loaf soft on the inside. Make sure that you don't chop the tomatoes too fine..they get lost in the bread. I'm glad I had some in larger pieces. Veriations are endless. Could also throw in some calamata olives. This is sure to compliment any Mediterranean or Italian based dinner. The color is lovely with using the water from the tomatoes. Thanks for this recipe which is sure to please DH.

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5 users found this review helpful

This recipe serves as an excellent base to use your imagination when it comes to adding... MORE

Reviewed on Feb. 3, 2006 by MrsNoPlea

This is the best bread I have ever made....absolutely delicious. You HAVE to follow the... MORE

Reviewed on Mar. 22, 2005 by dlgree6

This was sooo good. I just got the Breadman Ultra and this is the first loaf that turned out... MORE

Reviewed on Oct. 19, 2004 by EASEMENT

It's a buttery textured bread that's really flavorful. I don't have a bread machine so I am... MORE

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