Recipe by Marlene Rosensweig
"Tomato and cheese healthful, low-fat bread for the bread machine. You may substitute wheat bran for the amaranth flour if you wish."
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extra virgin olive oil
instant powdered milk
2 1/2 cups
chopped sun-dried tomatoes
grated Asiago cheese
freshly ground black pepper
active dry yeast
I designed this bread. There were several changes made by the website that were not part of my original submission: 1) in my recipe I used sun-dried tomato sprinkles from Trader Joe's. If using sun-dried in oil, I would use additional and add some herbs (also not in my recipe). 2)I never used Amaranth in the bread, but did add some wheat bran or oat bran. My recipe was so good, I made a loaf every Sunday for about 6 months, I was so addicted to it.
I used my breadmaker and followed the instructions exactly, but it was pretty dry and tasteless. Perhaps it doesn't work with all different types of breadmakers, I'm not sure.
I do not have a bread machine, but made this recipe by hand - it turned out really well. First dissolve the yeast in 1 cup warm water, then add the rest of ingredients in order listed. Allow to rise for 1 hour until doubled, then punch down. Allow to rest on baking sheet for 15 minutes. Cook at 375 for 25-30 minutes until lightly browned.
This bread is delicious. I only had oil-packed sun-dried tomatoes so I rinsed them in hot water first ... it worked great! I'll be making this again and again - the whole family loved it! Thanks Marlene!
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.
Now this was right up my alley! What a beautiful, delicious, artisan-type bread! I used only 1-1/2 tsp. of sugar because that's my preference (don't like any sweet taste in my bread), 1-1/2 tsp. of bread machine yeast and all bread flour. I used a very good quality fresh Asiago and 1-1/2 tsp. of my favorite Tuscan seasoning. I really don't like moist, overly fluffy, smooshy breads and this bread is SO not like that! This bread would make wonderful croutons, crostini, bruschetta, panini (mmmm, chicken, provolone and pesto!) or even grilled cheese, but it is so flavorful, so delicious on its own. Just a great recipe!
This is our family's favorite! The asiago cheese adds such a distinctive, delicious flavor! I substitute the wheat bran, as suggested and it always turns out great!
I have no sun-dried tomatoes so substituted tomato juice for the water.I also used Permesan instead of Asiago, whole wheat flour instead of the amaranth flour,and added 1/2 teaspoon garlic powder(it flavoured the bread so much! you will love it!).I made it by hand, shape it into buns, and bake in 180 degree C for 18 mins.I brush it with tomato juice several times while it's baking.Finally it came out excellent-looks and smells like real tomatoes.We eat up all the buns that it just out from the oven for 30 mins.It's my favorite herb bread.Thanks Marlene!
* Percent Daily Values are based on a 2,000 calorie diet.
Sun Dried Tomato and Asiago Cheese Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 34
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