Sun Dried Tomato and Asiago Cheese Bread

May 09, 2023May 9, 20230 2
Sun-Dried Tomato and Asiago Cheese Bread recipe for an Italian twist on classic bread
in Bread

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons white sugar
2 tablespoons instant powdered milk
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup amaranth flour
2 tablespoons chopped sun-dried tomatoes
1/4 cup grated Asiago cheese
1 teaspoon dried basil ( optional )
1/2 teaspoon freshly ground black pepper
1 teaspoon active dry yeast

Nutrision Information

Servings Per Recipe
10-12
Calories
198
Sugar
4g
Fat
4g
This Sun-Dried Tomato and Asiago Cheese Bread recipe is an Italian twist on classic bread. The bread is flavored with sun-dried tomatoes and Asiago cheese, giving it a tangy and robust taste that pairs well with many Italian dishes. The amaranth flour used in this recipe adds protein and fiber, making it a healthier and more nutritious option than plain bread. The bread can be served warm as a side dish or used as a sandwich bread. It is a perfect choice for a weekend brunch or a casual dinner party with friends.

Instructions

1.In the pan of a bread machine or mixer bowl, combine the water, olive oil, lemon juice, sugar, powdered milk, salt, bread flour, amaranth flour, sun-dried tomatoes, Asiago cheese, basil (if using), black pepper, and yeast.
2.Knead the dough on a floured surface for 5-10 minutes or until it is smooth and elastic.
3.Place the dough in an oiled bowl, cover, and let it rise for 45 minutes.
4.Preheat the oven to 375 degrees F (190 degrees C).
5.Grease a 9x5 inch loaf pan and place the dough in it.
6.Bake for 25-30 minutes or until the bread sounds hollow when tapped.
7.Cool the bread completely before slicing and serving.

PROS

This bread is a flavorful alternative to plain bread.
The sun-dried tomatoes and Asiago cheese give it a strong and tangy taste that goes well with many meals.

It is also a good source of protein and fiber due to the amaranth flour.

CONS

It may not be suitable for people who are lactose intolerant or have a sensitivity to gluten.

The bread is best eaten within 2-3 days because the sun-dried tomatoes and cheese may cause it to spoil faster.

HEALTH & BENEFITS

Amaranth flour used in this recipe is a good source of protein, fiber, and minerals such as iron and magnesium. It is also gluten-free, making it suitable for people with gluten intolerance. Sun-dried tomatoes are rich in antioxidants, vitamins, and minerals, and may help lower the risk of certain diseases. Asiago cheese is high in calcium and protein, but should be consumed in moderation due to its high sodium content.

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