Sun-Dried Tomato Bread

This is one of those recipes that took ages to perfect. Each experiment yielded beautiful bread that was delicate, aromatic and savory-sweet. Unfortunately, we couldn’t get the tops to rise to perfection and stay there.

With almost every attempt, the loaf would climb toward the top of the machine and then sink slightly—or drastically—near the end of the bake cycle. Finally, Matt insisted on adding his favorite bread-baking remedy to the mix: gluten. I usually avoid this ingredient because most people don’t have it readily available in their kitchens. After the fifth or sixth failure, however, I gave in. Thankfully, it worked. This recipe now produces a gorgeous and cooperative loaf! Now we can readily share it knowing that the bread should behave for others as well.

Be sure that your bread machine has a Super Rapid, Express Bake or Rapid Bake option before you try this loaf. Like our Rapido! Speedy Italian Bread, our machine bakes this in just 80 minutes. Ah… the perks of modern technology!

Sun-Dried Tomato Bread

Makes one 2-pound loaf

1 1/2 cups nonfat (skim) milk
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon vital wheat gluten
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

3/4 cup shredded extra sharp cheddar cheese
1/3 cup dried tomato bits
1 cup rolled oats (not instant)
3 cups bread flour

4 1/2 teaspoons rapid or instant yeast

  1. Add all ingredients to bread machine in the manufacturer’s recommended order.* Use the Super Rapid, Express Bake or similar setting for a 2-pound loaf.
  2. Once baked, cool for 20-30 minutes before slicing.

Store in a tightly sealed container at room temperature for 2-3 days.

* This list is in optimized order for our machine.

P.S. Thanks again for the plate, Katie!

© Liesl K. Bohan  |

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This blog is for sharing home-tested recipes with more whole grains, less fat and fewer calories than similar recipes. If you see something you like, or if you'd like to see more, let me know! - Liesl

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