Saturday, January 22, 2011

Tomato Herb Bread

It was just a matter of time before I started making bread again. Now that I have my new mixer with a dough hook that puts Captain Hook to shame, I have to test it out, right? I found a recipe in my step daughter's cookbook for white bread. I will shamelessly admit I bought her the latest Better Homes and Garden cookbook for Christmas so I could use it too!

The recipe is below. The items from the cookbook are listed in normal text; what I added is in italics.Some directions have been altered.

  • 5-3/4  to 6-1/4 cups  all-purpose flour (I used 5 3/4 c)
  • 1  package  active dry yeast
  • 1/2 c coarsely chopped sundried tomatoes
  • 1 T dried thyme
  • 1 T dried basil
  • 1 T dried oregano
  • 2 handfuls (technical term) shredded Parmesan cheese  
  • 2-1/4  cups  milk or buttermilk
  • 2  tablespoons  sugar
  • 1  tablespoon  butter or shortening
  • 1-1/2  teaspoons  salt
  • Olive oil for bowls and pans


1. In a large mixing bowl combine 2-1/2 cups of the flour, tomatoes, herbs, cheese and the yeast; set aside.

In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.

Add milk mixture to dry mixture. Beat with dough hook on low (stir) speed for 30 seconds, scraping the sides of the bowl constantly.
 Beat on high (4-6) speed for 3 minutes, adding flour in 1/2 c at a time until dough forms one mass in the bowl.

2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. (I may have had too much fun with that) Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans. I used one 8x4x2 loaf pan and one of my mini loaf pans that have cute shapes in the bottom.
4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12x8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.
5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).

6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

See the cute little squirrel on my mini loaf? The bread was so yummy!  I'll probably continue experimenting with different herbs and combinations to see what other concoctions I can come up with. 


Cranberry Morning said...

That really looks delicious!! And I'd say that was mostly your recipe. Great additions! I might even add chopt black olives, because I look for any excuse to add black olives. :-) Thanks for the recipe.

Dana said...

I bet your house smelled wonderful when that was baking. I like the about suggestion of black olives. I bet using calamata olives and feta would be good also for a greek twist. I will live vicarously through your blog since I am not eating many carbs! Happy cooking!

Unknown said...

@Dana-you're right; olives would have been great! Shannon won't eat them.

The Preppy Student said...

I found you on the blog hop and now Im following you! Please check out my blog and follow me, I also wanted to say how much I love your blog and reading the posts! this recipe looks delicious

Sarah, Three Boys said...

Love your blog! I am your newest follower from the hop! Hope you will stop by ThreeBoys and follow along too:)

Heather Jones said...

How clever!! I wonder if you could save money making your own bread. Love the squirrel!

I'm following you from Relax and Surf Sunday! Would love for you to stop by sometime!

Heather From and Mommy Only Has Two Hands! and Lynhea Designs

Sarah said...

Yum, homemade bread sounds perfect for this snowy day in Maine!

I'm following from

Stop by and check us out sometime--we have lots of fun giveaways!

Apron Senorita said...

Hi, found you through Pink Dandy Chatter. I’m happy to be your new follower.

Yoli :)
Apron Senorita

Bridget said...

Your recipe looks fantastic! I may give it a try in my bread machine. I just wanted to stop back by and thank you for linking up with us again this week.

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Anonymous said...

Stopping by to follow and to say hello.
Have a great rest of your weekend.

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Audrey Keating said...

That looks awesome. I had no idea there was that much milk in white bread! Looks like I'm going to have to come over with my special milk and talk you into breaking out that dough hook again!

Heavenly Savings said...

Nice Blog! I now follow you! Happy Sunday! I would love for you to stop and take a look at my blog as well! Http://! Have a happy day!

Unknown said...

This sounds delicious! I am your newest follower through the Making Friends Monday Blog Hop.

Have a great day!


HBrummett said...

HI! Stopping by from Making Friends Monday. Thanks for joining us! I am already following you. ! I have moved and have a new look. I hope you will stop by and take a look. :)Have a fab week! ~Heather

April J Harris said...

This sounds lovely - and I love the squirrel!!

Melynda@Scratch Made Food! said...

This is great bread, I cannot wait to make this for my family. Thanks.

lovinangels said...

I want that stand mixer. Badly. Truly. Badly.

Christy said...

I can almost smell the bread through my computer screen - or is that wishful smelling??? Thanks for linking this to the hearth and soul Hop!