Savory Sun-Dried Tomato and Asiago Artisan Bread
Indulge in the rich and savory flavors of this Artisan Bread featuring sun-dried tomatoes and asiago cheese. This recipe yields a delightful 1.5-pound loaf that's perfect for sandwiches, toast, or simply enjoyed on its own. The combination of fragrant dried basil, aromatic olive oil, and a hint of lemon juice elevates this bread, bringing it to life with every bite. Ideal for gatherings or as a special treat for yourself, this bread pairs wonderfully with a variety of soups and salads. Share this favorite with friends and family or keep it all to yourself for a delicious week-long treat!
N/A
Servings
207
Calories
13
Ingredients
Ingredients
water
1 cup (warm)
extra virgin olive oil
2 tablespoons (none)
lemon juice
1 teaspoon (fresh)
sugar
2 tablespoons (none)
powdered milk
2 tablespoons (none)
salt
1 teaspoon (none)
bread flour
2 1/2 cups (none)
amaranth flour
1/2 cup (none)
chopped sun-dried tomatoes
2 tablespoons (finely chopped)
grated asiago cheese
1/4 cup (none)
dried basil
1 teaspoon (none)
fresh ground black pepper
1/2 teaspoon (freshly ground)
yeast
1 teaspoon (active dry)
Instructions
1
In a mixing bowl, combine the water, extra virgin olive oil, and lemon juice. Stir gently to mix.
2
In a separate bowl, combine the sugar, powdered milk, salt, bread flour, and amaranth flour.
3
Gradually add the dry ingredients to the wet mixture, stirring until combined.
4
Fold in the chopped sun-dried tomatoes, grated asiago cheese, dried basil, and black pepper.
5
Once the dough comes together, knead it lightly on a floured surface for about 5-7 minutes until smooth.
6
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
7
After the rise, gently punch down the dough and shape it into a loaf.
8
Place the shaped dough into a greased loaf pan, cover again, and let it rise for another 30-45 minutes.
9
Preheat your oven to 375°F (190°C).
10
Bake the loaf for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
11
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
4g
Fat
35g
Carbs
7g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this bread?
This artisan bread features a savory flavor profile with sun-dried tomatoes, asiago cheese, dried basil, and a hint of lemon.
How many calories are in a serving?
There are approximately 207 calories per serving.
What type of flour is used in this recipe?
The recipe calls for a combination of 2 1/2 cups of bread flour and 1/2 cup of amaranth flour.
How much yeast is required?
The recipe requires 1 teaspoon of active dry yeast.
What is the fat content per serving?
Each serving contains 4 grams of fat.
How long should the dough be kneaded?
The dough should be kneaded for about 5 to 7 minutes until it is smooth.
What is the recommended oven temperature?
The oven should be preheated and set to 375°F (190°C).
How long does the first rise take?
The first rise takes approximately 1 hour or until the dough has doubled in size.
How long does the second rise take?
After shaping the loaf, the second rise should last between 30 and 45 minutes.
How much water is needed?
The recipe uses 1 cup of warm water.
What size loaf does this recipe produce?
This recipe yields one 1.5-pound loaf of bread.
How much Asiago cheese is included?
The recipe calls for 1/4 cup of grated asiago cheese.
What is the protein content of this bread?
There are 7 grams of protein per serving.
How many carbohydrates are in a serving?
There are 35 grams of carbohydrates per serving.
What is the purpose of the lemon juice?
A teaspoon of fresh lemon juice is used to help elevate the bread's flavors.
How long should the bread bake?
The bread should bake for 30 to 35 minutes.
How do I know when the bread is finished baking?
The bread is done when the top is golden brown and it sounds hollow when tapped.
What type of oil is used?
The recipe uses 2 tablespoons of extra virgin olive oil.
Does the recipe use powdered milk?
Yes, it includes 2 tablespoons of powdered milk.
How much sugar is in the recipe?
The recipe calls for 2 tablespoons of sugar.
What spices are used for seasoning?
The bread is seasoned with 1 teaspoon of salt, 1 teaspoon of dried basil, and 1/2 teaspoon of freshly ground black pepper.
How much sun-dried tomato is needed?
The recipe uses 2 tablespoons of finely chopped sun-dried tomatoes.
How long should the bread cool before transferring?
Allow the bread to cool in the pan for 10 minutes before moving it to a wire rack.
Is there fiber in this bread?
Yes, there are 3 grams of fiber per serving.
How should the dough be covered during rising?
The dough should be covered with a damp cloth and placed in a warm spot.
What are some recommended pairings?
This bread pairs wonderfully with a variety of soups and salads.
What category does this recipe fall into?
It is categorized as an artisan yeast bread with Italian flavors.
Should the tomatoes be chopped?
Yes, the sun-dried tomatoes should be finely chopped before being folded into the dough.
Can I use amaranth flour?
Yes, the recipe specifically includes 1/2 cup of amaranth flour for a unique texture and flavor.
How many total ingredients are used?
There are 13 total ingredients in this bread recipe.