Bacon And Sun Dried Tomato Bread Recipes

BEER BREAD W/ BACON, SUN-DRIED TOMATOES & CHEDDAR

Steps:

• Preheat oven to 375-degrees. Cook bacon until crisp. Drain on paper towel.
• Sift dry ingredients in to a large bowl. Add bacon, tomatoes and cheese. Break up any clumps with your fingertips. Add the oil and beer and stir just until combined. Pour into a greased 8 inch loaf pan. Smooth the top of loaf and sprinkle with remaining cheese.
• Bake in center of oven for 55 minutes or until cooked through. Let cool in pan on wire rack for 10 minutes before removing from pan. Let cool an additional 10 minutes before slicing. Leftover bread is great toasted or for making grilled cheese sandwiches.

SUN-DRIED TOMATO AND BACON BRUSCHETTA

Steps:

• Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp.
• Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.

BACON & SUN-DRIED TOMATO ROLLS

Steps:

• Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
• Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
• Run your breadmaker on the dough setting.
• Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
• When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
• Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
• Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
• Remove from the oven and place on a cooling tray.
• Cut open, spread with unsalted butter and enjoy.

OLIVE, SUN-DRIED TOMATO AND FETA BREAD

Steps:

• Put bread ingredients into a bread maker and process to dough stated.
• Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference).
• Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added.
• Cover with glad wrap that has been sprayed with olive oil.
• leave in warm place to rise and double in size.
• Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.