Basil and Sun-dried Tomato Bread

    (28)
    3 hours 10 min

    This hearty, herb bread makes any sandwich a little more exciting! Use dried tomatoes, not tomatoes that are reconstituted and packed in oil.


    27 people made this

    Ingredients
    Serves: 12 

    • 2 1/4 teaspoons dried active baking yeast
    • 400g (14 oz) bread flour
    • 3 tablespoons wheat bran
    • 5 tablespoons quinoa
    • 3 tablespoons dried milk powder
    • 1 tablespoon dried basil
    • 25g (1 oz) sun-dried tomatoes, chopped
    • 1 teaspoon salt
    • 280ml (10 fl oz) water
    • 225ml (8 fl oz) boiling water to cover

    Method
    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. In a small bowl, pour boiling water over sun-dried tomatoes to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into small pieces.
    2. Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (24)

    0

    Really nice, hearty bread. Very tasty and filling. Kids loved it too. I had no milk powder so used maybe 1/4 cup of milk, added at the same time as the water. Turned out perfect  -  09 Mar 2014

    by
    58

    I, too, had the same problem as the first reviewer. In any case, this bread is very tasty. If you like a french bread style, simply remove it from the bread machine after the second rise (it really won't rise that much) and place it in a french bread pan to bake. If you prefer a hearty textured high rise bread, simply add 2T oil (I used garlic flavored olive oil), 1T sugar, 2T gluten and you have a perfectly textured hearty high rise bread. Oh, I also added 5T Parmesan cheese and 1t garlic powder on the second try. This made it oh so flavorful. Thanks Kevin!  -  04 Jan 2003  (Review from Allrecipes US | Canada)

    by
    30

    I tried this recipe twice and could not get the bread to rise. It sounded so good. What a bummer!  -  13 Jul 2002  (Review from Allrecipes US | Canada)

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