Sun dried tomato bread is a flavorful twist on classic homemade bread that brings a burst of savory goodness to every bite. This recipe combines the rich, tangy taste of sun dried tomatoes with a soft, tender crumb that’s perfect for sandwiches or serving alongside soups and salads.
Ingredients
To craft the perfect Sun Dried Tomato Bread, we carefully select a balance of dry and wet ingredients, complemented by flavorful add-ins. Each element contributes to the bread’s texture, taste, and aroma, making this recipe truly stand out.
Dry Ingredients
We begin with essential dry ingredients that build our bread’s structure and provide a sturdy base for the rich tomato flavor.
- 3 ½ cups all-purpose flour (for a soft yet chewy crumb)
- 2 teaspoons active dry yeast (ensures a good rise and light texture)
- 1 tablespoon granulated sugar (feeds the yeast and adds subtle sweetness)
- 2 teaspoons kosher salt (enhances flavor and balances sweetness)
| Dry Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 3 ½ cups | Base structure, texture |
| Active dry yeast | 2 teaspoons | Leavening |
| Granulated sugar | 1 tablespoon | Yeast activation, mild sweetness |
| Kosher salt | 2 teaspoons | Flavor enhancement |
Wet Ingredients
Our choice of wet ingredients guarantees moisture and tenderness, ensuring the bread’s texture is perfectly soft and flavorful.
- 1 ¼ cups warm water (110°F – the ideal temperature to activate yeast)
- 3 tablespoons olive oil (adds richness and a subtle fruity note)
- 2 large eggs, beaten (binds dough and adds a tender crumb)
| Wet Ingredient | Quantity | Role in Dough |
|---|---|---|
| Warm water | 1 ¼ cups (110°F) | Yeast activation, dough moisture |
| Olive oil | 3 tablespoons | Adds richness, softness |
| Eggs, beaten | 2 large | Binding, crumb tenderizing |
Add-Ins and Flavorings
These add-ins elevate our bread to a gourmet level, infusing it with the signature savory tang and aromatic depth.
- ½ cup sun dried tomatoes, finely chopped (packed with concentrated umami and tang)
- 2 teaspoons dried Italian herbs (basil, oregano, thyme blend for Mediterranean flair)
- ½ cup shredded Parmesan cheese (optional, for a salty, nutty accent)
- 1 tablespoon minced garlic (boosts aroma and flavor complexity)
Tip: For an even deeper sun dried tomato flavor, soak chopped tomatoes in warm water for 10 minutes before adding.
| Add-In | Quantity | Flavor Contribution |
|---|---|---|
| Sun dried tomatoes, chopped | ½ cup | Umami, tangy richness |
| Dried Italian herbs | 2 teaspoons | Herbaceous Mediterranean note |
| Parmesan cheese (optional) | ½ cup | Salty, nutty accent |
| Minced garlic | 1 tablespoon | Aromatic, flavor enhancer |
Equipment Needed
To achieve the perfect Sun Dried Tomato Bread, having the right equipment is essential. Here is a list of tools we rely on to ensure our bread develops the ideal texture and flavor:
- Mixing Bowl: A large, sturdy bowl to combine and knead the dough comfortably.
- Measuring Cups and Spoons: For precise measurement of dry and wet ingredients to maintain the recipe’s balance.
- Stand Mixer with Dough Hook (optional): To knead the dough efficiently, especially helpful if making larger batches.
- Bench Scraper: Useful for handling sticky dough and cleaning the work surface.
- Kitchen Scale: For accuracy in weighing ingredients, ensuring consistent bread texture and rise.
- Loaf Pan (8×4 inches): Perfect size to bake the bread evenly with a desirable shape.
- Plastic Wrap or Clean Kitchen Towel: To cover the dough during the rising process and maintain moisture.
- Cooling Rack: Allows the bread to cool properly without sogginess.
- Sharp Knife or Bread Lame: To score the dough before baking, controlling expansion and adding professional detail.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine and knead dough |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Stand Mixer w/ Dough Hook | Efficient kneading (optional) |
| Bench Scraper | Manage and shape dough |
| Kitchen Scale | Accurate weighing for consistent results |
| Loaf Pan (8×4 inches) | Shape and bake bread evenly |
| Plastic Wrap/Kitchen Towel | Cover dough while rising, retain moisture |
| Cooling Rack | Cool bread properly without condensation |
| Sharp Knife/Bread Lame | Score dough to control rise and aesthetics |
Pro Tip: Using a kitchen scale instead of volume measurements helps us maintain consistent dough hydration, which is key for a soft yet sturdy bread crumb structure that holds the sun dried tomatoes and cheese beautifully.
This carefully selected equipment allows us to focus on creating our signature Sun Dried Tomato Bread with ease and precision.
Prep Work
Before we begin mixing the dough, thorough prep work ensures our sun dried tomato bread develops its distinct flavor and perfect texture. Let’s get the key components ready with precision.
Preparing Sun Dried Tomatoes
To maximize the rich, tangy flavor of sun dried tomatoes in our bread, we must properly prepare them:
- Chop the sun dried tomatoes into small, even pieces to distribute flavor consistently throughout the dough.
- Soak the chopped tomatoes in warm water for 10 to 15 minutes. This rehydrates them, softening their texture and releasing their deep umami essence.
- After soaking, drain thoroughly and pat dry with a clean towel. Removing excess water prevents the dough from becoming too wet, which could impact structure.
- Optionally, reserve a teaspoon of the soaking liquid to add a subtle tomato undertone to the dough if desired.
This prep step is crucial for balancing moisture and flavor intensity in our sun dried tomato bread.
Measuring Ingredients
Accurate measuring guarantees consistent dough hydration and ideal bread crumb texture. We use both volume and weight for precision:
| Ingredient | Measurement Method | Amount |
|---|---|---|
| All-purpose flour | Weight (preferred) | 450 grams (3 ½ cups) |
| Active dry yeast | Volume | 2 ¼ teaspoons (1 packet) |
| Granulated sugar | Volume | 1 tablespoon |
| Kosher salt | Volume | 1 ½ teaspoons |
| Warm water | Volume | 1 ¼ cups (110°F/43°C) |
| Olive oil | Volume | 2 tablespoons |
| Beaten eggs | Volume | 1 large egg |
| Sun dried tomatoes | Weight | 100 grams (about ¾ cup chopped) |
| Parmesan cheese | Weight | 50 grams (½ cup grated) |
| Dried Italian herbs | Volume | 1 teaspoon |
| Minced garlic | Volume | 1 teaspoon |
We recommend using a kitchen scale to weigh dry ingredients like flour and sun dried tomatoes. This practice ensures consistent dough hydration, critical for creating a soft yet sturdy crumb that envelops our flavorful additions perfectly.
For wet ingredients, use measuring cups designed for liquids to maintain accuracy.
By completing these essential prep steps, we set a strong foundation for kneading and shaping our sun dried tomato bread with confidence.
Instructions
Follow these steps carefully to create a perfectly textured Sun Dried Tomato Bread with rich flavor and a tender crumb.
Making the Dough
- In a large mixing bowl, combine 3 cups of all-purpose flour, 2 ¼ teaspoons (one packet) of active dry yeast, 1 tablespoon granulated sugar, and 1 ½ teaspoons kosher salt. Mix the dry ingredients well.
- Stir in 1 cup of warm water (95-105°F) to activate the yeast and create the dough base.
- Add 2 tablespoons olive oil and 1 large beaten egg for moisture and richness.
- Fold in the thoroughly drained, chopped ½ cup sun dried tomatoes, 1 tablespoon dried Italian herbs, ¼ cup grated Parmesan cheese, and 1 teaspoon minced garlic to infuse flavor.
- Using a stand mixer fitted with a dough hook, knead on medium speed for 7-10 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface until the same texture is achieved.
- If dough is sticky, sprinkle small amounts of flour gradually but avoid over-flouring to keep the bread soft.
- Form the dough into a ball and place it in a well-oiled bowl, turning once to coat the surface evenly.
First Rise
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Let the dough rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it doubles in size.
- Check by gently pressing your fingertip into the dough; if the indentation remains, the dough has risen sufficiently.
Shaping the Bread
- Lightly flour your work surface and gently deflate the risen dough by pressing it down.
- Shape the dough into a log approximately 9 inches long to fit an 8×4 inch loaf pan.
- Transfer the shaped dough into the greased loaf pan. Tuck the ends under to maintain a smooth surface.
- Cover the pan loosely with plastic wrap or a kitchen towel to prepare for the second rise.
Second Rise
- Allow the dough to rise again for 45 to 60 minutes until it has puffed up and risen about 1 inch above the rim of the pan.
- To achieve a beautiful crust, preheat the oven to 375°F during the last 15 minutes of rising.
- For scoring, use a sharp knife or bread lame to make 2-3 shallow slashes across the top, allowing the bread to expand while baking.
| Step | Time | Temperature | Key Note |
|---|---|---|---|
| First Rise | 1 – 1 ½ hours | Warm, Draft-free | Double in size, indentation test |
| Second Rise | 45 – 60 minutes | Room temp | Rise 1 inch above pan rim |
| Oven Temperature | – | 375°F | Preheat 15 minutes before baking |
This foundation ensures our sun dried tomato bread develops an irresistible texture, aroma, and flavor ready for baking.
Baking Directions
Baking our Sun Dried Tomato Bread to perfection requires precise oven settings and mindful attention to crust development. Let’s explore how to achieve a beautifully risen loaf with a flavorful, crisp crust.
Oven Temperature and Time
For optimal texture and even baking, preheat your oven to 375°F (190°C). This temperature strikes the perfect balance to bake through the dough while achieving a golden crust without burning the sun dried tomatoes or cheese embedded inside.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F | — | Ensure full oven heat before placing dough |
| Bake the bread | 375°F | 35 to 40 mins | Bake until crust turns golden brown |
| Internal bread temp check | 190°F | — | Bread should register this temp fully baked |
At about 35 minutes, check the bread’s color and tap the bottom. It should sound hollow, indicating thorough baking. If the crust is browning too quickly before the center is cooked, tent with foil and continue baking.
Tips for Perfect Crust
To get that signature crispy crust with a tender crumb inside, here are a few key tips we always follow:
- Steam your oven: Place a small oven-safe pan with water on the bottom rack as you preheat. The steam helps build an attractive crust with a slight sheen and prevents the bread from drying out.
- Score with intention: Use a sharp knife or bread lame to make diagonal slashes about ¼ inch deep on the dough’s surface just before baking. This controls expansion and adds rustic charm.
- Cool completely on a wire rack: After baking, remove the loaf from the pan and let it cool fully on a rack. This prevents condensation softening the crust and finishes the texture perfectly.
- Avoid cutting too early: Slice the bread only once fully cooled to maintain structure and crumb integrity.
By following these baking directions carefully, our Sun Dried Tomato Bread bursts with its unique savory aroma and offers a crust with the perfect crunch to complement its tender, flavorful interior.
Cooling and Serving Suggestions
After baking our sun dried tomato bread, it is essential to allow it to cool completely on a wire rack. Cooling resting time lets the bread’s crumb set properly and prevents the texture from becoming gummy or dense. We recommend letting the loaf cool for at least 1 to 1.5 hours before slicing.
| Cooling Step | Purpose | Recommended Time |
|---|---|---|
| Remove from Pan | Avoids soggy crust from residual steam | Immediately after baking |
| Place on Wire Rack | Allows air circulation to cool evenly | 1 to 1.5 hours |
| Wait to Slice | Helps crumb set and maintains structure | 1 to 1.5 hours |
“Patience at this stage rewards us with the ideal slice—moist, tender, and packed with sun dried tomato flavor.”
Serving Suggestions
Our sun dried tomato bread offers versatile serving options that highlight its rich, tangy notes and tender texture. Here are some delicious ideas to enjoy your fresh loaf:
- As a Sandwich Base: Layer with fresh mozzarella, basil, and a drizzle of balsamic glaze for a caprese-inspired sandwich.
- For Toast: Toast slices lightly, then spread with herb-infused cream cheese or garlic butter.
- Soup Companion: Serve alongside creamy tomato or roasted vegetable soups to complement the savory profile.
- Cheese Board: Pair slices with sharp Parmesan, aged cheddar, or goat cheese, garnished with olives and dried figs.
- Breakfast Treat: Top with smashed avocado, a pinch of crushed red pepper, and a sprinkle of sea salt.
Storage Tips
To preserve the bread’s freshness and flavor, we recommend the following:
| Storage Method | Instructions | Duration |
|---|---|---|
| Room Temperature | Wrap loaf tightly in plastic wrap or place in an airtight container | Up to 3 days |
| Freezer | Slice loaf, place in freezer bag, remove air, and freeze | Up to 3 months |
When ready to serve frozen bread, thaw at room temperature, then toast or warm briefly in the oven to revive the crust.
Pro Tip: Freeze in individual slices for quick, flavor-packed toast anytime.
By following these cooling and serving suggestions, we unlock the full potential of our sun dried tomato bread—delivering texture and taste that elevate every meal.
Storage and Shelf Life
To keep our sun dried tomato bread fresh and flavorful, proper storage is key. After the bread has completely cooled, we follow these guidelines to maintain its texture and taste.
Room Temperature Storage
- Wrap the loaf tightly in plastic wrap or place it in an airtight bread box.
- Store at room temperature away from direct sunlight and heat sources.
- Consume within 2 to 3 days for optimal freshness.
This method preserves the bread’s soft crumb and prevents drying out.
Refrigeration
- We generally avoid refrigerating fresh bread because it causes accelerated staling.
- If necessary, wrap the bread tightly in plastic wrap and then foil to limit moisture loss.
- Bread stored in the fridge will last about 5 to 7 days, but texture may become slightly drier.
Freezing for Extended Shelf Life
- Slice the fully cooled loaf before freezing for convenient portioning.
- Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container.
- Properly wrapped bread stays fresh in the freezer for up to 3 months.
To thaw, remove slices and allow at room temperature or toast directly from frozen.
| Storage Method | Wrapping | Temperature | Shelf Life | Notes |
|---|---|---|---|---|
| Room Temperature | Plastic wrap or airtight box | 68–72°F (20–22°C) | 2 to 3 days | Maintains soft crumb and flavor |
| Refrigeration | Plastic wrap + foil | 35–40°F (2–4°C) | 5 to 7 days | May cause drying, use only if necessary |
| Freezing | Plastic wrap + freezer bag | 0°F (-18°C) | Up to 3 months | Best for long-term storage, thaw before use or toast |
Additional Tips
“For best results, always cool the bread completely before wrapping to avoid moisture buildup that causes sogginess.”
We recommend slicing before freezing to enjoy quick, fresh-tasting servings without waste. Reheat slices in a toaster or oven to revive the crust’s crispness and unlock the full savory aroma of our sun dried tomato bread.
Conclusion
Baking sun dried tomato bread is a rewarding experience that brings vibrant flavors and delightful textures to your table. With the right balance of ingredients and careful attention to each step, we can create a loaf that’s perfect for any meal or snack.
This bread not only satisfies our taste buds but also adds a touch of gourmet flair to everyday dishes. Whether we’re sharing it with family or enjoying it ourselves, it’s a recipe worth keeping in our baking repertoire.
Frequently Asked Questions
What makes sun dried tomato bread different from regular bread?
Sun dried tomato bread combines the tangy, rich flavor of sun dried tomatoes with a soft, tender crumb. The addition of Italian herbs, Parmesan cheese, and garlic creates a savory and aromatic bread unique from plain loaves.
What are the key ingredients in sun dried tomato bread?
The main dry ingredients are all-purpose flour, active dry yeast, sugar, and kosher salt. Wet ingredients include warm water, olive oil, and beaten eggs, while sun dried tomatoes, herbs, Parmesan, and garlic add distinctive flavor.
How do I prepare sun dried tomatoes for the bread?
Chop sun dried tomatoes into small pieces, soak them in warm water to boost flavor, then drain well to avoid adding excess moisture that could affect dough consistency.
What equipment do I need to bake this bread?
Essential tools include a mixing bowl, measuring cups and spoons, a stand mixer with dough hook (optional), bench scraper, kitchen scale, an 8×4 inch loaf pan, plastic wrap or a towel, cooling rack, and a sharp knife or bread lame.
How long should I bake sun dried tomato bread?
Bake at 375°F (190°C) for 35 to 40 minutes until the crust turns golden brown. Preheating the oven properly and scoring the dough help achieve a perfect crust.
Why is it important to cool the bread fully after baking?
Cooling for 1 to 1.5 hours on a wire rack allows the crumb to set, preventing a gummy texture and maintaining the ideal bread structure.
What are some serving suggestions for sun dried tomato bread?
It’s great for sandwiches, toast, alongside soups or salads, on a cheese board, or simply as a flavorful breakfast bread.
How do I store sun dried tomato bread to keep it fresh?
Store wrapped tightly at room temperature for 2–3 days. For longer storage, freeze sliced bread in airtight bags for up to 3 months. Avoid refrigeration to prevent faster staling.
Can I use a stand mixer for kneading the dough?
Yes, a stand mixer with a dough hook can simplify kneading but it’s not mandatory. Kneading by hand works well too.
What is a pro tip for consistent dough texture?
Using a kitchen scale to weigh ingredients ensures consistent hydration, leading to a soft yet sturdy crumb that holds sun dried tomatoes and cheese perfectly.