Irresistible Homemade Sun-Dried Tomato & Parmesan Cheese Bread: A Savory Loaf Recipe
Imagine a loaf of bread so captivating, so rich with the vibrant flavors of sun-dried tomatoes, fragrant fresh herbs, and savory Parmesan cheese, that it becomes an instant legend in your kitchen. This isn’t just any bread; it’s a culinary masterpiece that promises warmth, comfort, and an explosion of taste in every single slice. It’s the kind of bread that makes you forget your dietary resolutions and wholeheartedly embrace the pure joy of good food.
Lately, carbs and I have been in a complicated relationship. With my little one approaching her first birthday (where did the time go?!), I’ve been diligently working to shed those lingering baby pounds. I’d made great progress, truly, until this extraordinary loaf of sun-dried tomato cheese bread emerged from my oven. One bite led to another, and before I knew it, a significant portion of this magnificent creation had vanished, much to my delighted chagrin. It was an indulgence I couldn’t, and frankly, didn’t want to, resist.
The Irresistible Allure of Homemade Bread
The decision to bake this bread struck on a particularly dreary afternoon. There’s something undeniably comforting about the promise of warm, freshly baked bread, especially when the weather outside is anything but inviting. The initial thought of baking this sun-dried tomato and Parmesan bread was sparked by its enticing description, and I was further swayed by the convenient detail that it was low in fat – a detail that, in retrospect, served more as a psychological justification than a practical guide to moderation. Before I could second-guess myself, the dough was happily kneading away in my mixer, a testament to the powerful draw of a savory homemade loaf.
Unveiling the Star Ingredients: Sun-Dried Tomatoes, Herbs, and Cheese
Confession time: I haven’t always been the biggest fan of sun-dried tomatoes. In some dishes, their intense flavor can be a bit overwhelming for my palate. So, I approached their inclusion in this bread recipe with a touch of apprehension. However, this recipe called for a simple yet brilliant step: rehydrating them in water beforehand. This process proved to be transformative. The tomatoes softened beautifully, losing their initial chewiness and practically melting into the dough, distributing their rich, concentrated sweetness and tang evenly throughout each bite.
As the ingredients came together, the kitchen began to fill with an intoxicating aroma. The earthy depth of sun-dried tomatoes mingled with the bright, herbaceous notes of fresh rosemary, thyme, sage, and oregano (my preferred combination for this savory bread), complemented by the sharp, salty goodness of Parmesan cheese. Any lingering reservations I had about the sun-dried tomatoes completely evaporated. The scent alone was a promise of something truly special, a warm invitation to a culinary experience I knew was going to be absolutely delicious.
From Dough to Divine Loaf: The Baking Journey
The process of baking this sun-dried tomato and Parmesan bread is as rewarding as the final product. Watching the dough transform from simple ingredients into a smooth, elastic mass under the dough hook is a small but satisfying miracle. Then comes the patient wait as the dough rises, doubling in size and becoming light and airy. This crucial proofing stage is where the magic of yeast truly unfolds, creating the characteristic texture of a perfectly baked loaf.
Shaping the dough into a rustic rectangle and then rolling it tightly into a loaf before its final rise in the pan adds to the artisan feel of this bread. As it bakes, the tantalizing aromas intensify, creating an anticipation that’s almost unbearable. And then, the moment of truth: a golden-brown crust, a gentle crackle, and the most glorious loaf of bread I have ever had the pleasure of baking. This may sound like an exaggeration, but I’ve genuinely racked my brain trying to recall a loaf I’ve enjoyed more, and my mind draws a complete blank. Its exterior is perfectly crisp, while the interior is soft, chewy, and studded with pockets of melted cheese and bursts of tomato flavor. Each slice is a balanced symphony of savory, sweet, and tangy notes, making it utterly unforgettable.
Why This Sun-Dried Tomato & Parmesan Loaf is a Must-Bake
This sun-dried tomato cheese bread isn’t just a recipe; it’s an experience. It’s the kind of bread that elevates a simple meal or makes a fantastic centerpiece for a gathering. Its robust flavors and comforting texture make it perfect for any occasion. Whether you’re a seasoned baker or new to the world of yeast, the straightforward steps in this recipe make it accessible and rewarding. It’s truly a testament to how simple, quality ingredients can combine to create something extraordinary.
I can confidently say this is a recipe I will be making again and again. Yes, swimsuit season be damned! Some culinary delights are simply too good to pass up, and this savory artisan bread falls squarely into that category. It’s an indulgence that nourishes the soul as much as it satisfies the palate, a perfect escape from the mundane, and a delicious reminder that sometimes, the best things in life are indeed carb-filled.
Mastering Your Homemade Savory Bread: Tips for Success
- Yeast Activation: Ensure your water and yogurt mixture is at the right temperature (120-130°F). Too hot will kill the yeast, too cold won’t activate it. This is key for a good rise.
- Kneading for Elasticity: Don’t rush the kneading process. Developing the gluten is essential for a soft, chewy texture. The dough should be smooth and elastic, clearing the sides of the bowl.
- Proofing Environment: A warm, draft-free spot is ideal for rising. If your kitchen is cool, you can turn your oven on for a minute or two, then turn it off and let the dough rise inside (with the door slightly ajar).
- Customizing Your Herbs: While rosemary, thyme, sage, and oregano are fantastic, feel free to experiment with your favorite fresh herbs. Dill, chives, or a touch of basil could also be lovely. You can also substitute with 1 tablespoon of dried Italian seasoning for convenience.
- Cheese Choices: Parmesan adds a sharp, salty kick, but consider adding a touch of shredded mozzarella for extra meltiness or a stronger aged cheddar for a bolder flavor.
- Don’t Overbake: Keep an eye on the bread during the last few minutes of baking. A golden-brown crust is desirable, but overbaking can lead to a dry loaf.
Serving Suggestions & Creative Pairings
This versatile sun-dried tomato and Parmesan bread is wonderful on its own, but it truly shines when paired thoughtfully. Here are a few ideas to get you started:
- With Soups and Stews: It’s the perfect accompaniment to a hearty tomato soup, a creamy potato leek soup, or a robust beef stew. The savory notes of the bread beautifully complement rich, warm dishes.
- As an Appetizer: Slice it thick, toast it lightly, and serve with a drizzle of good olive oil and balsamic vinegar, or alongside a charcuterie board. It also makes fantastic crostini.
- For Sandwiches: Elevate your sandwich game! This bread provides a flavorful base for a variety of fillings, from roasted vegetables and hummus to deli meats and fresh greens.
- Brunch Delight: Enjoy it toasted with a poached egg and avocado, or as a side to an omelet for a truly gourmet breakfast experience.
- With Dips: Pair it with a creamy spinach dip, a robust red pepper dip, or even a simple homemade pesto for a delightful snack.
Sun-Dried Tomato Cheese Bread
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Ingredients
- 1 cup water (8 fl oz, 237 ml)
- ¼ cup plain yogurt (57 grams)
- 3 cups bread flour (361 grams)
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 1 tablespoon chopped fresh herbs (rosemary, thyme, sage, oregano)
- ¼ cup Parmesan cheese , grated (25 grams)
- 2 ¼ teaspoons active-dry yeast (1 package, 7 grams)
- 8 halves sun-dried tomatoes
Instructions
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Cover the sun-dried tomatoes with water and let soak for 2 hours. Drain well on paper towels.
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In a small saucepan, heat the water and yogurt until steaming, stirring to combine. Remove from heat and let cool for 5 minutes, or to 120-130°F.
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In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups flour, salt, sugar, herbs, cheese, and yeast. Add the yogurt mixture and mix until incorporated. Add the rehydrated tomatoes. Add the flour ¼ cup at a time, while mixing on medium low until the dough clears the bowl but is still tacky to the touch (you may not need all of the remaining flour). Knead on medium speed until smooth and elastic, 5-7 minutes.
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Put the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise until doubled, about 1 hour. Gently punch down the dough and knead a few times.
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Gently roll the dough into a rough 7×14 inch rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9×5 inch loaf pan. Preheat oven to 350°F.
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Cover with plastic wrap and let rise until your finger leaves an indentation when you touch the dough. Bake until golden brown, 25-30 minutes. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
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Store bread in an airtight container, bread will keep for several days.
Notes
Recipe from Red Star Yeast.
Disclaimer: This is a sponsored post by Red Star Yeast. All opinions are my own.