Best 4 Sun Dried Tomato Provolone Bread Recipes
**Introducing Sun-Dried Tomato Provolone Bread: A Delightful Culinary Creation**
Prepare to tantalize your taste buds with the irresistible Sun-Dried Tomato Provolone Bread, a culinary masterpiece that seamlessly blends savory and tangy flavors. This delectable bread is a testament to the perfect harmony between sun-ripened tomatoes, melted provolone cheese, and a symphony of aromatic herbs. As you delve into this recipe, you'll discover step-by-step instructions for crafting the perfect dough, infusing it with the vibrant essence of sun-dried tomatoes and the rich, nutty flavor of provolone cheese.
**A Culinary Journey Through Sun-Dried Tomato Provolone Bread Recipes**
1. **Classic Sun-Dried Tomato Provolone Bread:** Embark on a culinary journey with the classic rendition of this beloved bread. This recipe provides detailed instructions for creating a golden-brown loaf bursting with the flavors of sun-dried tomatoes and provolone cheese.
2. **Sun-Dried Tomato Provolone Bread with Herbs:** Elevate the classic recipe by incorporating a medley of aromatic herbs. This variation introduces the freshness of basil, oregano, and thyme, adding a layer of complexity to the bread's flavor profile.
3. **Sun-Dried Tomato Provolone Bread with Garlic and Parmesan:** Indulge in a symphony of flavors with this garlic and parmesan-infused bread. The addition of roasted garlic and grated parmesan cheese adds a savory and nutty dimension, creating a bread that is both addictive and unforgettable.
4. **Sun-Dried Tomato Provolone Bread with Olives:** Experience a taste of the Mediterranean with this olive-studded bread. Kalamata olives add a briny and slightly tangy flavor, complementing the sweetness of the sun-dried tomatoes and the richness of the provolone cheese.
5. **Sun-Dried Tomato Provolone Bread with Roasted Red Peppers:** Embark on a culinary adventure with this roasted red pepper variation. The vibrant red peppers add a touch of sweetness and a smoky aroma, creating a bread that is both visually appealing and incredibly flavorful.
No matter your preference, each recipe promises a delightful culinary experience. Whether you're a seasoned baker or just starting your baking journey, these recipes will guide you towards creating a masterpiece that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure with Sun-Dried Tomato Provolone Bread!
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.
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.
SUN DRIED TOMATO PROVOLONE BREAD
Recipe taken from Taste of Home Special Editions submitted by Marie Rizzio. This is wonderful bread to go along with soup.
Provided by 55tbird
Categories Quick Breads
Time 1h10m
Yield 3 mini loaves, 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 2 T oil.
- Chop tomatoes and set aside.
- In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
- In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
- Stir in dry ingredients just until moistened.
- Fold in cheese, parsley and sun dried tomatoes.
- Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
Tips:
- Use high-quality ingredients for the best flavor. Look for sun-dried tomatoes that are plump and brightly colored, and a provolone cheese that is fresh and flavorful.
- If you don't have a bread machine, you can make the dough by hand. Simply combine the ingredients in a large bowl and knead until the dough is smooth and elastic.
- Be patient when rising the dough. It's important to let the dough rise until it has doubled in size, which will take about 1-2 hours.
- Brush the bread with olive oil before baking. This will help to create a golden brown crust.
- Store the bread in an airtight container at room temperature for up to 3 days.
Conclusion:
Sun-dried tomato provolone bread is a delicious and easy-to-make bread that is perfect for any occasion. It's great for sandwiches, appetizers, or just eating on its own. With its flavorful sun-dried tomatoes and gooey provolone cheese, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and impressive bread to make, give this sun-dried tomato provolone bread a try.
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