Best 4 Sun Dried Tomato Provolone Bread Recipes

When it comes to flavorful and satisfying bread, few things can beat the classic combination of sun-dried tomatoes, gooey provolone cheese, and a crispy, golden crust. This tantalizing dish, known as "sun-dried tomato provolone bread," is a true culinary delight that combines tangy, savory, and cheesy flavors into every bite. Whether you're looking for a quick and easy appetizer, a delectable snack, or a hearty side dish to accompany your favorite meal, this extraordinary bread is sure to impress. Embark on a culinary journey as we explore the best recipe for sun-dried tomato provolone bread, tantalizing your taste buds with a harmonious blend of flavors and textures.

Here are our top 4 tried and tested recipes!

SUN-DRIED TOMATO PROVOLONE BREAD

Sun-Dried Tomato Provolone Bread image

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

Ingredients

1/3 cup oil-packed sun-dried tomatoes
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1-1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground pepper
2 large eggs
1-1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

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

Sun-Dried Tomato and Provolone Bread image

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

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup grated provolone
1/2 cup thinly sliced scallion
2 tablespoons minced fresh parsley leaves
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops), reserving 2 tablespoons of the oil
2 tablespoons vegetable shortening at room temperature
2 tablespoons sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly

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

Sun-Dried Tomato and Provolone Bread image

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

Ingredients

1/3 cup sun-dried tomato packed in oil
2 garlic cloves
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 cup provolone cheese, shredded
1/2 cup green onion, finely chopped
2 teaspoons fresh parsley, minced
1 teaspoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
3/4 teaspoon of coarsley ground black pepper
2 teaspoons shortening
2 teaspoons sugar
2 large eggs, lightly beaten
1 1/4 cups buttermilk
1/3 cup pine nuts, chopped

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

Sun Dried Tomato Provolone Bread image

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

Ingredients

1/3 cup sun-dried tomato packed in oil
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon fresh coarse ground black pepper
2 eggs
1 1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

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:

For the best flavor, use fresh sun-dried tomatoes that have been packed in oil. If you're using dried tomatoes that have been packed dry, rehydrate them by soaking them in hot water for 10 minutes before using.
If you don't have provolone cheese, you can substitute another type of hard cheese, such as mozzarella or cheddar. However, provolone cheese is the most traditional choice for this recipe.
You can use any type of bread you like for this recipe. A sturdy bread, such as a sourdough or French bread, will hold up well to the filling. However, a lighter bread, such as a white or wheat bread, can also be used.
If you're making this recipe ahead of time, you can assemble the sandwiches and then wrap them tightly in plastic wrap. Store the sandwiches in the refrigerator for up to 2 days before baking.
When you're ready to bake the sandwiches, preheat the oven to 375 degrees Fahrenheit. Bake the sandwiches for 10-12 minutes, or until the cheese is melted and bubbly and the bread is golden brown.

Conclusion:

Sun-dried tomato provolone bread is a delicious and easy-to-make sandwich that's perfect for lunch or dinner. It's a great way to use up leftover sun-dried tomatoes and provolone cheese, and it's a surefire hit with everyone who tries it.