Best 6 Parmesan Sun Dried Tomato Bread Recipes

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Parmesan sun-dried tomato bread is a wonderfully flavorful and aromatic bread that can be enjoyed as an appetizer, snack, or side dish. The combination of salty parmesan cheese, tangy sun-dried tomatoes, and fresh herbs creates a delightful taste that will have you coming back for more. This easy-to-make bread is perfect for any occasion, whether you're hosting a party or just want to enjoy a delicious homemade treat. With just a few simple ingredients and a little bit of time, you can have this delicious bread ready to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD



No-Knead Rosemary Parmesan Sun-Dried Tomato Bread image

This is an adaption of one of my Recipe #248237 to use Sullivan Street Bakery's no-knead method of making bread. It's amazingly easy and oh so tasty! The only special equipment needed is a 4 quart cast-iron or cast-aluminum dutch oven. See note at bottom before staring.

Provided by Galley Wench

Categories     Yeast Breads

Time 18h20m

Yield 1 round-loaf

Number Of Ingredients 11

4 cups flour
3/4 teaspoon yeast
1 tablespoon salt
2 cups water, plus
3 tablespoons water
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
1/4 cup chopped sun-dried tomato
1/3 cup parmesan cheese
wheat bran or cornmeal
garlic granules (or garlic powder)

Steps:

  • In large bowl add flour.
  • With hands stir in yeast,rosemary, tomatoes, cheese and salt.
  • Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
  • Cover bowl with plastic wrap.
  • Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
  • Dough is ready when its surface is dotted with bubbles.
  • Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
  • Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
  • Cover with another cotton towel and let rise for about 2 hours.
  • When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
  • Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
  • When dough is ready, carefully remove pot from oven.
  • Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
  • Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
  • Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Nutrition Facts : Calories 2073.3, Fat 15.1, SaturatedFat 6.7, Cholesterol 29.3, Sodium 7791.6, Carbohydrate 409.2, Fiber 16.1, Sugar 24, Protein 67.6

PARMESAN SUN-DRIED TOMATO BREAD



Parmesan Sun-Dried Tomato Bread image

Number Of Ingredients 9

1 1/4 cups water
4 cups bread flour
3/4 cup shredded Parmesan cheese
2 cloves crushed garlic
3 tablespoons sugar
1 1/4 teaspoons salt
2 1/4 teaspoons dried oregano leaves
2 1/4 teaspoons bread machine or quick active dry yeast
2/3 cup sun dried tomato (packed in oil), drained and coarsly chopped

Steps:

  • Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except tomatoes in bread machine pan in the order recommended by the manufacturer. Add tomatoes at the Raisin/Nut signal.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 150 calories (20 calories from fat) 2g fat (1g saturated) 5mg cholesterol 270mg sodium 29 carbohydrate (1g dietary fiber) 5g proteinSUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the tomatoes 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.DID YOU KNOW?Sun-dried tomatoes are fresh tomato slices that have been dried in the sun until they are chewy, intensely flavored and dark red. They add a rich flavor and color to breads. Sun-dried tomatoes are sold either packed in oil, which keeps them a little softer, or dry in cellophane, requiring soaking to make them softer before using. You can also find them labeled as "dried tomatoes" because they have been commercially dried.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SUN-DRIED TOMATO AND PARMESAN SPREAD



Sun-Dried Tomato and Parmesan Spread image

Garlic lovers will literally eat this up! Fresh basil gives it a lovely aroma; crushed red peppers offer a hint of heat; and sun-dried tomatoes make the creamy sandwich spread bright. It's terrific on crackers, too. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 cups.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup mayonnaise
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Place all ingredients in a food processor; cover and process until blended. Chill until serving.

Nutrition Facts : Calories 99 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SUN-DRIED TOMATO GARLIC BREAD



Sun-Dried Tomato Garlic Bread image

This fast bread recipe tastes terrific with a variety of main courses. It comes together in minutes and is easy enough for a weekday, but special enough for a weekend meal with guests. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup butter, softened
1/4 cup grated Parmesan cheese
2 tablespoons chopped oil-packed sun-dried tomatoes
1 to 2 garlic cloves, minced
1/2 loaf Italian bread, halved lengthwise

Steps:

  • In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

Nutrition Facts : Calories 189 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

ROSEMARY TOMATO PARMESAN BREAD



Rosemary Tomato Parmesan Bread image

This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in "The Bread Machine Book"

Provided by PaulaG

Categories     Yeast Breads

Time 3h40m

Yield 1 1lb loaf

Number Of Ingredients 10

1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, snipped into small pieces
1/3 cup parmesan cheese, grated
2 cups bread flour
2 teaspoons yeast
1/4 cup chopped sun-dried tomato

Steps:

  • Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
  • Turn on machine (use white bread setting).
  • If tomatoes are packed in oil, first blot them dry with a paper towel.
  • Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
  • If your machine has a fruit& nuts setting, add them when that beeper goes off.

Nutrition Facts : Calories 1410.5, Fat 42.3, SaturatedFat 11.4, Cholesterol 37.8, Sodium 3161, Carbohydrate 210.3, Fiber 10.8, Sugar 10.2, Protein 45.8

SUN-DRIED TOMATO AND OLIVE BREADS



Sun-Dried Tomato and Olive Breads image

Categories     Bread     Olive     Tomato     Bake     Parmesan     Rosemary     Winter     Capers     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon crumbled dried rosemary
1 teaspoon freshly ground black pepper
1/2 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil
2 large eggs
1 1/2 cups milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup chopped pitted Kalamata or other brine-cured black olives
2 tablespoons drained bottled capers, minced
1/2 cup minced fresh parsley leaves (preferably flat-leaved)
1 cup freshly grated Parmesan

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Tips:

  • Use high-quality ingredients for the best flavor. Look for sun-dried tomatoes that are packed in oil, not water. And use freshly grated Parmesan cheese for the best flavor and texture.
  • If you don't have a food processor, you can chop the sun-dried tomatoes and basil by hand. Just be sure to chop them very finely.
  • If you want a crispier bread, bake it for a few minutes longer, until the edges are golden brown.
  • This bread is best when served warm. You can reheat it in the oven or toaster oven.

Conclusion:

Parmesan sun-dried tomato bread is a delicious and easy-to-make bread that is perfect for any occasion. It's great for parties, potlucks, or just a quick snack. With its flavorful combination of sun-dried tomatoes, Parmesan cheese, and herbs, this bread is sure to be a hit with everyone who tries it.

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