Sun Dried Tomatoes And Asiago Cheese Bread Recipes
SUN-DRIED TOMATO PROVOLONE BREAD
This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h10m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
ASIAGO SUN-DRIED TOMATO BREAD
Tasty dinner bread is just what the doctor ordered! This one has asiago cheese, basil, black pepper and reconstituted sun-dried tomatoes for superb flavor and texture.
Provided by Teresa
Categories Breads, Rolls and Muffins
Time 4h10m
Number Of Ingredients 13
Steps:
- To ¼ cup hot water, add 3 tbsp. finely diced sun-dried tomatoes.
- Allow to sit in water about 5 minutes to reconstitute.
- Place reconstituted sun-dried tomatoes with liquid and remaining water in bread machine pan and add remaining ingredients to the bread machine pan in the order listed.
- Select Basic bread cycle and start machine.
- Makes one (2 pound) loaf.
Nutrition Facts : Calories 234 kcal, Carbohydrate 34 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 418 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 0.05 g, ServingSize 1 serving
SUN-DRIED TOMATO ASIAGO CHEESE DIP
This creamy Sundried Tomato Asiago Cheese Dip has only 5 ingredients and is the perfect solution for a quick holiday party appetizer when entertaining friends and family!
Provided by Kathryn | Urban Foodie Kitchen
Categories Appetizer
Time 35m
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F. Spray a small (9x5) baking dish with cooking spray.
- Add the sour cream, mayonnaise, onions, sun-dried tomatoes and 1 ½ ounces of the asiago. Mix well.
- Pour the sour cream mixture into the baking dish and sprinkle with the remaining asiago cheese. Bake for 30 minutes or until bubbly on the edges.
- Serve immediately with your favorite toasted bread, crackers or raw veggies.
SUN DRIED TOMATO AND ASIAGO CHEESE BREAD
Tomato and cheese healthful, low-fat bread for the bread machine. You may substitute wheat bran for the amaranth flour if you wish.
Provided by Marlene Rosensweig
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Place all ingredients into bread machine in order given.
- Bake according to bread machine directions for regular bake.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 27.1 g, Cholesterol 2.1 mg, Fat 3.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 238.5 mg, Sugar 3 g
SUN-DRIED TOMATOES AND ASIAGO CHEESE BREAD
Make and share this Sun-Dried Tomatoes and Asiago Cheese Bread recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 13
Steps:
- Add ingredients in order given and bake on basic cycle.
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- Whisk the yeast and honey into the water. Let sit for about 5 minutes, or until frothy. Whisk to absorb the yeast.
- In a standing mixer with the bread hook attachment, mix the flour with the salt. Slowly add the water mixture to the flour, pushing down the sides with a flat rubber spatula, as needed. Once thoroughly mixed, turn the speed of the mixer to about 4, letting the dough slap the side of the bowl for about 5 minutes. Sprinkle flour over the top of the dough. Unstick the dough from the side of the bowl and turn flour side down. Sprinkle more flour on top of the dough. Cover with a towel and let the dough to rise ~ about 1 hour. I let it sit for 6 hours before refrigerating it overnight. That additional fermenting period makes for a more flavorful bread. After sitting in the refrigerator overnight, remove the bowl and let sit at room temperature for about 30 minutes.
- Flour your working surface and, using your hands, pull the dough into a rectangle ~ about 12” x 9”. Spread the sun-dried tomatoes evenly over the dough then top with 1/2 cup of Asiago cheese.
- Fold the dough like a letter ~ take one third and fold it over the center and then take the last third and fold on top of that. Do the same thing lengthwise ~ pull a third toward you over the center, turn around and fold the last third toward you over the center. Flip the dough seam side down. Working carefully, fold the dough into a ball, folding under. If tomatoes rise to the surface, push and fold them under. The ingredients should be well mixed and your dough shaped back into a ball. (Photos in the description can be a huge help here!)
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From seasonsandsuppers.ca
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- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, mix together 1 cup of the flour, sugar, salt and yeast. Add warm water gradually and beat for 2 minutes at medium speed, scraping bowl occasionally. Add another 1/2 cup of flour. Beat at high speed for two minutes, scraping bowl occasionally.
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