Best 4 Sun Dried Tomato And Asiago Cheese Bread Recipes
Indulge in a delectable journey with our sun-dried tomato and Asiago cheese bread, a culinary masterpiece that tantalizes the taste buds. This savory bread is a harmonious blend of flavors and textures, featuring a golden crust that shatters upon the first bite, revealing a soft and fluffy interior enriched with the vibrant flavors of sun-dried tomatoes and the nutty sharpness of Asiago cheese. Each slice promises a delightful symphony of tangy, cheesy, and herbaceous notes that will leave you craving more.
In addition to the main recipe, this comprehensive article offers a selection of delectable variations to cater to diverse preferences and dietary needs. Embark on a culinary adventure with our mouthwatering gluten-free sun-dried tomato bread, a healthier alternative that doesn't compromise on taste. For those who prefer a vegan option, our vegan sun-dried tomato bread is a delightful plant-based creation that delivers the same burst of flavors without any animal products. And for those seeking a quick and easy solution, our no-knead sun-dried tomato bread is the perfect choice, offering a hassle-free baking experience with equally delicious results.
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.
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 Yeast Bread
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 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.
GARLIC AND SUN-DRIED TOMATO CHEESE BREAD
When I came up with this, my family offered to pay me to make it again on the spot. It's a savory, yet tangy herbed bread best cooked (strangely enough) on a barbecue pit, but oven directions are provided. If cooking on grill, place on higher rack if available. If you like a cheesier bread, try upping the asiago to 1/3 of a cup. Great for parties, can be cut down into snack-sized bites. Wait until it's completely cooled, and it even makes good sandwich bread.
Provided by not-a-shrimp
Categories Breads
Time 1h3m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F.
- Cut bread loaf in half, lengthwise, set aside.
- Using a fork, fold garlic, rosemary, thyme, basil, parsley, pepper and salt into butter until well mixed. Let stand 10 minutes.
- Fold in sun dried tomatoes, asiago cheese. Let stand 30 minutes.
- Using a large butter or bread knife, spread mixture over bread halves.
- Wrap halves individually in heavy-duty aluminum foil.
- Bake at 300°F for 15 minutes.
- Remove from oven and open foil.
- Set oven to Broil.
- Broil until cheese is barely golden.
- Let cool 10 minutes before cutting into 2-inch sections for serving.
Nutrition Facts : Calories 117.7, Fat 5.9, SaturatedFat 3.4, Cholesterol 13.6, Sodium 214.3, Carbohydrate 13.8, Fiber 0.9, Sugar 0.3, Protein 2.4
Tips:
- Make sure to use fresh sun-dried tomatoes for the best flavor. If using dried tomatoes, rehydrate them in warm water for about 30 minutes before using.
- If you don't have Asiago cheese, you can substitute Parmesan or Romano cheese.
- Use a sharp knife to slice the bread thinly. This will help to prevent the bread from tearing.
- Bake the bread at a high temperature for a short amount of time. This will help to create a crispy crust and a soft interior.
- Let the bread cool slightly before slicing and serving. This will help to prevent the cheese from oozing out.
Conclusion:
Sun-dried tomato and Asiago cheese bread is a delicious and easy-to-make appetizer or side dish. It's perfect for any occasion, from casual gatherings to formal parties. With its simple ingredients and bold flavors, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and impressive dish to serve, give sun-dried tomato and Asiago cheese bread a try. You won't be disappointed!
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