Are you a bread lover looking for a unique and flavorful twist to your usual loaf? Look no further than this delightful recipe for sun-dried tomato bread.
Combining the rich tangy flavor of sun-dried tomatoes with the creamy goodness of cheese, this bread is a true delight for your taste buds.
This savory bread will make a wonderful complement to your next meal!
Why You Will Love This Bread
There are numerous reasons to adore this sun-dried tomato bread recipe. First and foremost, the combination of sun-dried tomatoes, fresh herbs, and shredded cheese creates an irresistible flavor profile that is both savory and slightly sweet. The tomatoes infuse the bread with their distinctive taste, while the cheese adds a delightful creaminess to every slice.
This recipe strikes the perfect balance between simple and unique. The ingredients are easy, and the preparation process is straightforward.
The end result is a bread that will please anyone who tries it.
Ingredients Needed
How to Make this Sun Dried Tomato Bread
First, drain the sun dried tomatoes and reserve the flavored oil. You'll need 2 tablespoons of this oil, which you might end up adding from the jar. Chop the tomatoes and set aside.
In a large mixing bowl, whisk the dry ingredients to distribute them well.
In a separate bowl, whisk the eggs with the buttermilk and oils (canola and sun-dried tomato). Add this to the bowl of dry ingredients and stir until just combined.
Add the shredded cheese, sun dried tomatoes, and fresh herbs to the bowl. Gently stir/fold in to distribute throughout the batter.
Transfer the batter to 3 mini loaf pans. You want to prep these pans either by greasing or by lining with parchment paper.
I prefer parchment for a couple reasons. One is that this bread is quite heavy and moist on its own, so I try not to add to that. Second, I love being able to simply lift the bread out of the pan after it is baked. So easy and convenient!
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Once the batter is in the pans, simply bake the mini loaves for 40 to 45 minutes. Once done, the top will have a lovely golden brown crust and a toothpick inserted in the center will come out clean.
Serving Suggestions
This sun dried tomato bread is incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions:
- Fresh out of the oven, slather a slice with butter or dip in olive oil for a simple and satisfying treat.
- Serve with your next spaghetti dinner, or with Minestrone soup or spaghetti squash and turkey casserole.
- Add some slices to your next charcuterie board.
- Toast the bread in the oven or air fryer and top it with your favorite bruschetta toppings, such as diced fresh tomatoes, garlic, basil, and a sprinkle of Parmesan cheese.
- Make flavorful croutons by cutting the bread into cubes, tossing them with olive oil and herbs, and baking them until golden brown. These croutons will elevate your salads and soups to a whole new level.
Substitutions and Variations
While this recipe is already a winner, feel free to make some substitutions or variations to suit your taste preferences:
- Instead of the provolone-mozzarella cheese mixture, you can use other types of cheese like all provolone, cheddar, or Gruyere for a different flavor profile.
- Experiment with different herbs and spices to add your own twist. Basil, thyme, or even a pinch of red pepper flakes can bring an extra kick of flavor.
- If you prefer a vegetarian version, omit the cheese or substitute it with a vegan cheese alternative.
- Feel free to add other ingredients to the dough, such as chopped olives, caramelized onions, or roasted garlic, to further enhance the bread's taste and texture.
Storage
To ensure the freshness and longevity of your sun-dried tomato bread, follow these storage guidelines:
- Allow the bread to cool completely before storing it. Placing warm bread in a closed container can create condensation and lead to sogginess.
- Store the bread in an airtight container or a resealable bag at room temperature for up to 2-3 days. For extended freshness, refrigerate it for up to a week.
- For longer-term storage, freeze the bread. Wrap the individual mini loaves tightly in plastic wrap before placing them in a freezer bag. The bread can be frozen for up to 2 months. Thaw at room temperature before enjoying.
Expert Tips
Use high-quality sun-dried tomatoes for maximum flavor. Tomatoes that are packed in oil (rather than dry-packed) are preferred for their moist texture, as well as because some of the oil is used in the bread.
Sun dried tomatoes are usually packed either whole or julienned (thinly sliced). Either will work, but starting with julienne cut tomatoes will greatly reduce your chopping time. 😀
Fresh herbs deliver a wonderful aromatic flavor in this bread. I do not recommend substituting with dried.
📖 Recipe
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Sun Dried Tomato Bread with Rosemary & Cheese
Ingredients
- ⅓ cup sun-dried tomatoes, oil packed
- 2 ¼ cups flour all-purpose
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon black pepper coarsely ground
- 1 ¼ cup buttermilk
- 2 eggs large
- 3 tablespoons canola oil
- 1 cup shredded provolone-mozzarella cheese
- 1 teaspoon fresh rosemary minced
- ¼ cup fresh parsley minced
Instructions
- Drain the sun dried tomatoes and reserve the oil. You will need 2 tablespoons of the oil, so you might need to supplement some from the jar. Preheat the oven to 350F. Line 3 mini loaf pans (5-¾x3x2-inch) with parchment paper, or grease with shortening.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, sugar, salt, and pepper.2 ¼ cups flour, 2 teaspoons sugar, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon black pepper
- In a small bowl, whisk together the buttermilk, eggs, canola oil, and reserved sun-dried tomato oil.1 ¼ cup buttermilk, 2 eggs, 3 tablespoons canola oil
- Add the buttermilk mixture to the dry ingredients and stir until just combined.
- Add the cheese, sun dried tomatoes, and fresh herbs. Gently fold in to distribute evenly throughout the batter.⅓ cup sun-dried tomatoes, oil packed, 1 cup shredded provolone-mozzarella cheese, ¼ cup fresh parsley, 1 teaspoon fresh rosemary
- Transfer the batter to the prepared pans. Bake in the preheated oven for 40 to 45 minutes, until the top crust is golden brown and a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans for 10 minutes, then remove by lifting on the parchment paper and allow to finish cooling.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Anne
Loved the bread! It's got a great crust and the flecks of tomatoes are awesome. Even my house smells like a bakery now!
Sula
There's nothing like the smell of baking bread!
Ksenia
Made this for the kids with a pat of butter and it was so incredible. The melted cheese mixed beautifully with the tomatoes, it was sweet and savory at the same time.
Sula
Yes, I love that sweet and savory combo!
Jan
I am a huge fan of savoury baking, this bread did not disappoint. I especially loved the sundried tomatoes, they have so much flavour especially when coupled with rosemary.
Sula
Yes the sun dried tomato and rosemary combo will always win the day for me!
Jennifer
Loved this! The addition of sundried tomato added such a pop of flavor. I added cubes of this to a charcuterie board and everyone loved it!
Sula
Oh just perfect for a charcuterie board!
Erica
Didn't have any provolone, so I subbed in Parm and it was incredible! I don't use sun-dried tomatoes nearly enough! I'm going to turn these into muffins next time, do you think that would work?
Sula
I think they would make super yummy muffins!
Lisa
This savory sun-dried tomato bread was a hit at our small brunch gathering.
Sula
Perfect! Thank you for the kind review!
Chichi
Love how tasty this turned out. Thank you for a nice savory bread recipe.
Sula
You are most welcome!
Sharon
This bread was delightful! I served it along with our dinner last night and it was gobbled up quickly. And I also used parchment paper as suggested which makes life so much easier when baking. Thanks!
Sula
Yes I try to use parchment paper whenever I can. No more sticking in the pan for me!
Betsy
This so pretty! I can't wait to try this and gift these!
Sula
I really do love the mini loaves, they would make lovely gifts. 🙂