Best 2 Sun Dried Tomato And Provolone Bread Recipes
Embark on a culinary journey with our tantalizing Sun-Dried Tomato and Provolone Bread recipe, a symphony of flavors waiting to be savored. This delectable delight combines the tangy zest of sun-dried tomatoes and the rich, creamy texture of provolone cheese, all enveloped in a soft, golden loaf of bread. Each bite is an explosion of taste that will leave your taste buds dancing.
Furthermore, our comprehensive article delves into a treasure trove of additional bread recipes, each offering a unique flavor profile to satisfy any palate. From the rustic charm of Artisan Bread to the sweet indulgence of Blueberry Lemon Bread, our collection caters to every craving. Explore the secrets behind the perfect Sourdough Bread, or try your hand at the hearty goodness of Whole Wheat Bread. Whether you're a seasoned baker or just starting your culinary adventure, our recipes provide clear instructions and helpful tips to ensure success in your baking endeavors. Get ready to unleash your inner baker and create a masterpiece that will impress your family and friends.
SUN-DRIED TOMATO AND PROVOLONE BREAD
Categories Bread Cheese Garlic Tomato Brunch Bake Rosemary Pine Nut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 3 loaves
Number Of Ingredients 16
Steps:
- Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
SUN-DRIED TOMATO AND PROVOLONE BREAD
Make and share this Sun-Dried Tomato and Provolone Bread recipe from Food.com.
Provided by The Range Rover
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
- Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
- Combine the flour, and the next 3 ingredients stir well.
- Add the tomatoes, cheese and next 4 ingredients stir well.
- Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
- Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
- Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
- Bake 350F for 45 to 50 minutes or until golden.
- Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling during the process.
- Use Fresh Ingredients: The fresher your ingredients, the better your bread will taste. If possible, use organic or locally sourced ingredients for the best flavor.
- Don't Overwork the Dough: When kneading the dough, be careful not to overwork it. Overworking can make the bread tough and dense. Knead the dough just until it comes together and forms a smooth ball.
- Proof the Dough Properly: Proofing the dough allows it to rise and develop flavor. Make sure to proof the dough in a warm place, free from drafts. The dough should double in size during proofing.
- Bake the Bread Thoroughly: Bake the bread until it reaches an internal temperature of 190°F (88°C). This will ensure that the bread is cooked through and has a nice golden brown crust.
- Let the Bread Cool Before Slicing: Once the bread is baked, let it cool completely before slicing. This will help prevent the bread from crumbling and will give it a chance to develop its full flavor.
Conclusion:
Sun-dried tomato and provolone bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, paninis, or simply served with butter and jam. With its flavorful combination of sun-dried tomatoes, provolone cheese, and herbs, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe to try, give sun-dried tomato and provolone bread a try. You won't be disappointed.
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