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Sun-Dried Tomato Bread

Submitted by: suzanne-mcminn on August 9, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Sun-Dried Tomato Bread

A deliciously savory bread using “sun-dried” tomatoes, olive oil, herbs, and garlic.

Featured on CITR

Difficulty: Easy

Servings: 1 loaf

Prep Time: 30 minutes, not counting rise time   Cook Time: 25-30 minutes  


1 1/2 cups warm water
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1 cup chopped sun-dried tomatoes
1/3 cup olive oil
1 teaspoon garlic powder
1 teaspoon mixed herbs such as basil, thyme, oregano
4 cups flour


This is a Grandmother Bread recipe.

To find out how to make sun-dried tomatoes in oil, go here.

Note: If using tomatoes in olive oil with herbs and garlic, use the flavored oil from the jar and reduce the garlic and herbs as you will have some of those mixed in with the oil.

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Add the tomatoes, oil, garlic, and herbs. Stir in the first cup of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate‚Äďyour mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. With floured hands, shape dough into a free-form loaf and place on a greased baking sheet. Cover and let rise again. Bake 25-30 minutes at 350-degrees.

Categories: Breads, Vegetable Breads, Yeast Breads

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