Reviewed: Jan. 5, 2012

Very good, with a very prominent flavor from the sundried tomatoes. Brought this to a breakfast yesterday and at least one coworker really enjoyed it--she asked me for the recipe and is having the leftovers for breakfast today. This is a bread you could eat by itself with just some butter or cheese, as it's very flavorful. I left off the butter and used dried basil since I have no fresh at the moment; very easy to make, too. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jun. 13, 2011

This is really awesome bread. I've made it a couple of times now, following the recipe exactly. It really isn't a batter, but a regular bread dough, so I use my KitchenAid and dough hook as I would any other bread. The first time I used the recipe I made pizza dough out of it...SO GOOD!

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Reviewer:

autumny

Cooking Level: Expert

Home Town: Beaumont, California, USA

Living In: Banning, California, USA

Reviewed: May 22, 2011

This bread is very good with some additions. I think it needs more salt and next time I would increase this to 1 tsp. I added in chopped garlic and Parmesan cheese with the basil and sun-dried tomatoes as other reviewers suggested. It turned out great and I used rapid rise yeast as well. Thanks for a great recipe!

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Mar. 21, 2009

If you grow basil, make this bread. The smell alone is worth it, but the taste is equally wonderful. Simple, easy, and delicious.

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Reviewer:

JOFEE

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Orrville, Ohio, USA

Reviewed: Feb. 11, 2009

I blended the sun dried in with the basil and oil in the food processor to get them finely chopped. I preheated my pizza stone in the oven, rolled the dough into a ball, and baked in the oven for 35 minutes. Make sure you watch it so that it doesn't get too dark. If using sundried tomatoes packed in oil, at least half the oil. It's a bit greasy if you keep the same amount of oil since some stays on the tomatoes. I think I'll also add some garlic and parmesean into the food processer when mixing the basil and tomatoes.

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Reviewer:

SHANTSTER

Cooking Level: Intermediate

Reviewed: Nov. 25, 2007

This bread was very good and easy to make. Like another reveiwer suggested, I used basil pesto in place of the basil. I think next time I will also add chunks of garlic and try making breadsticks or rolls instead of a whole loaf.

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Reviewer:

TOOHOT4U

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

Reviewed: Jul. 16, 2007

Delicious! I only used about 1/4 c. sun-dried tomatoes (because that's all I had on hand), and there was plenty of tomato flavor. I don't think you need to use the full 1/2 c. in the recipe. I also had trouble pureeing the basil in my blender with so little liquid, so next time I'll try using a food processor instead.

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Reviewer:

Laughing

Cooking Level: Intermediate

Reviewed: Sep. 28, 2006

Awesome bread! Mine took a little longer to double in size both times (more like 45 minutes) and took only 30 minutes to bake. This will be great dipped in some tomato cream sauce!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Sep. 13, 2006

This was terrific! I made it with the Tuscan Bean Soup from this site. The one thing about my bread was it was done baking about 15 minutes before the rquired time.`

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Reviewer:

imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: Jul. 7, 2005

WONDERFUL!!! MY DAUGHTER MADE THIS BREAD AND WON GRAND CHAMPION AT THE COLORADO STATE FAIR. OUR COMMUNITY LOVES THIS BREAD AND WE ARE ASKED TO MAKE IT FOR FUND-RAISERS AND TO SHARE WITH OTHER 4-H MEMBERS IN BATTER BREADS.

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