Egg-free, garlic-free sundried tomato bread
This recipe is adapted from one in "The Bread Machine Book." I bought it on a whim a few years ago. It quickly became one of my favorites. Our daily standard honey-whole wheat bread recipe is from this book, and there are 100 or so others I've yet to try. Many of the recipes are egg-free, so little adjusting is required.
The original recipe calls for Parmesan cheese, but I use feta or Gorgonzola. I like Gorgonzola a little better, but the feta-basil I had on hand last night worked well, too.
There are two ways to deal with the sundried tomatoes in this recipe. You can add them at the start, which will result in a bread with an orange crust and tomato flavor infused throughout. Or you can put them in when your bread machine tells you it's time to add fruits. This will leave noticeable tomato bits. I prefer the second method, since I'm not wild about tomato, though everyone else likes the first, so that's what I usually do.
The bread is great with deli roast beef or on its own. I use it as part of a Christmas Day light buffet.
This recipe is for a two-pound loaf, though I usually make two smaller baguettes. If your bread machine won't hold a pound, then simply half the ingredients.
Sundried tomato bread
- 1 c. water
- 1/2 c. milk
- 1/4 c. olive oil
- 2 tsp. sugar
- 2 tsp. salt
- 2/3 c. feta or Gorgonzola cheese
- 4 c. bread flour
- 4 teaspoons yeast. Yes, that's right. 4 teaspoons. Don't assume that's a typo like I did the first time I made this bread and use two tablespoons. Unless you like baguettes that are only about an inch and a half high.
- 1/2 c. chopped, drained blotted and dried sundried tomatoes. You also can use part of the tomato oil in place of the olive oil.
Add ingredients in order listed, though you can wait until the first kneading to add the tomatoes. Set bread machine for dough cycle. Shape into two baguettes and let rise until double. Bake 30 minutes at 350 degrees.
Copyright 2008 Debra Legg. All rights reserved.