Carbs have not been my friend lately. My baby is almost one year old (can you believe it?) and I’m still carrying a few extra pounds that I just can’t seem to shake. I’ve made some changes recently and have been doing really well, that is until I baked this loaf of sun-dried tomato cheese bread and devoured almost the whole thing.
I was lured in on a dreary afternoon with the thought of warm bread. The fact that it is low in fat sealed the deal and before I knew it I had dough kneading in the mixer.
I’m not always the biggest sun-dried tomato fan, so I was little unsure about them in this bread. But thanks to a soak in water beforehand to rehydrate them, the tomatoes practically dissolved into the dough.
The aroma of the sun-dried tomatoes, fresh herbs, and cheese together in the dough was intoxicating and any reservations went out the window. This was gonna be good.
And it was the most glorious loaf of bread I have ever baked. That may seem like an exaggeration but I’m racking my brain trying to think of a loaf of bread I enjoyed more than this one and I’m drawing a blank.
This is definitely a recipe I’m making again and again, swimsuit season be damned.
- 1 cup (8 fl oz, 237 ml) water
- ¼ cup (57 grams) plain yogurt
- 3 cups (361 grams) bread flour
- 1½ teaspoons salt
- 2 tablespoons sugar
- 1 tablespoon chopped fresh herbs (rosemary, thyme, sage, oregano)*
- ¼ cup (25 grams) Parmesan cheese, grated
- 2¼ teaspoons (1 package, 7 grams) active-dry yeast
- 8 halves sun-dried tomatoes
- Cover the sun-dried tomatoes with water and let soak for 2 hours. Drain well on paper towels.
- In a small saucepan, heat the water and yogurt until steaming, stirring to combine. Remove from heat and let cool for 5 minutes, or to 120-130 degrees F.
- In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups flour, salt, sugar, herbs, cheese, and yeast. Add the yogurt mixture and mix until incorporated. Add the rehydrated tomatoes. Add the flour ¼ cup at a time, while mixing on medium low until the dough clears the bowl but is still tacky to the touch (you may not need all of the remaining flour). Knead on medium speed until smooth and elastic, 5-7 minutes.
- Put the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise until doubled, about 1 hour. Gently punch down the dough and knead a few times.
- Gently roll the dough into a rough 7x14 inch rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9x5 inch loaf pan. Preheat oven to 350 degrees.
- Cover with plastic wrap and let rise until your finger leaves an indentation when you touch the dough. Bake until golden brown, 25-30 minutes. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
- Store bread in an airtight container, bread will keep for several days.
Note: the bread is only fat-free if you use a fat-free yogurt and fat-free cheese.
Recipe from Red Star Yeast.
Disclaimer: This is a sponsored post by Red Star Yeast. All opinions are my own.
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