We’ve always been fans of twisting classic recipes, and our sun-dried tomato bread stands out with its bold, tangy flavors that bring a Mediterranean vibe to your table. Imagine the sun-kissed intensity of dried tomatoes infusing every bite of warm, homemade bread—it’s a simple yet irresistible treat.
This easy bread recipe draws from Italian roots where sun-dried tomatoes add depth and moisture. We’re excited to share how you can whip it up in your own kitchen for everyday meals or special gatherings.
Ingredients
To craft our flavorful Sun Dried Tomato Bread, we begin by gathering these key ingredients, ordered as they’ll be incorporated for optimal results. This selection draws from Mediterranean traditions, ensuring a moist, tangy loaf bursting with rich, sun-kissed tomato essence.
Dry Ingredients
- 500 grams all-purpose flour: Sifted to ensure a light, airy texture as the base of our dough.
- 10 grams active dry yeast: Proofed in warm water for quick activation and rise.
- 1 teaspoon salt: Fine sea salt, added to enhance the savory notes without overpowering the tomatoes.
Wet Ingredients and Add-Ins
- 200 ml warm water: Lukewarm (around 40°C) to activate the yeast effectively.
- 50 grams sun-dried tomatoes: Chopped finely and rehydrated in hot water for 10 minutes to infuse maximum moisture and bold flavor.
- 2 tablespoons olive oil: Extra-virgin variety, used for both the dough and to coat the bowl for rising, adding a silky sheen and fruity undertone.
- 1 tablespoon fresh basil: Finely chopped just before mixing to preserve its aromatic, herbaceous punch.
| Ingredient | Standard Quantity | Notes for Scaling Up (for 2x batch) | Notes for Scaling Down (for 0.5x batch) |
|---|---|---|---|
| All-purpose flour | 500 grams | 1000 grams | 250 grams |
| Active dry yeast | 10 grams | 20 grams | 5 grams |
| Salt | 1 teaspoon | 2 teaspoons | 0.5 teaspoon |
| Warm water | 200 ml | 400 ml | 100 ml |
| Sun-dried tomatoes | 50 grams | 100 grams | 25 grams |
| Olive oil | 2 tablespoons | 4 tablespoons | 1 tablespoon |
| Fresh basil | 1 tablespoon | 2 tablespoons | 0.5 tablespoon |
Equipment You’ll Need
Before we dive into mixing our flavorful ingredients for Sun-Dried Tomato Bread, let’s ensure we have the right tools on hand. This equipment will help us achieve that perfect, tangy loaf with minimal fuss and maximum results.
To prepare this recipe efficiently, we’ll need the following essentials. We’ve organized them into a list for easy reference, highlighting key items in bold to emphasize their importance:
- Large mixing bowl: For combining dry ingredients like flour and yeast, ensuring even distribution.
- Measuring cups and spoons: Accurate measurements are crucial; use these for precise quantities of flour, water, and other components.
- Kitchen scale: Ideal for weighing ingredients such as flour to avoid inconsistencies—we recommend a digital scale for beginners.
- Wooden spoon or silicone spatula: Perfect for stirring the dough without damaging non-stick surfaces.
- Baking sheet or loaf pan: A standard 9×5-inch loaf pan works best for shaping and baking our Sun-Dried Tomato Bread to golden perfection.
- Oven thermometer: To maintain the exact baking temperature, ensuring our bread rises evenly and develops that irresistible crust.
- Clean kitchen towel or plastic wrap: For covering the dough during proofing, allowing it to rise without drying out.
If you’re scaling the recipe up or down as mentioned in our ingredients section, consider adding a timer or app-controlled kitchen device for tracking proofing and baking times accurately. This setup not only streamlines the process but also helps us create consistently delicious results every time.
Instructions
Now that we have gathered our ingredients and essential tools, let’s bring our Sun-Dried Tomato Bread to life with these straightforward steps. We will guide you through each phase to ensure your homemade bread emerges with that irresistible tangy flavor and moist texture.
Prepare the Ingredients
Before we start mixing, we need to organize and prep our components for seamless assembly. Begin by rehydrating the sun-dried tomatoes: place 1 cup of finely chopped sun-dried tomatoes in a bowl and cover them with warm water for 10 minutes until they soften, then drain and pat dry with a paper towel to enhance their bold, tangy essence. Next, measure and chop: sift 3 cups of all-purpose flour into a bowl, measure 2¼ teaspoons of active dry yeast and 1 teaspoon of fine sea salt, and finely chop ¼ cup of fresh basil leaves for a burst of aromatic freshness. Finally, prepare the wet items by warming 1¼ cups of water to about 110°F and measuring 2 tablespoons of extra-virgin olive oil, ensuring everything is at room temperature to promote even mixing and optimal dough development.
Mix the Dough
With ingredients prepped, we mix the dough to create a cohesive base infused with Mediterranean flavors. In a large mixing bowl, combine the dry ingredients first: add the sifted all-purpose flour, active dry yeast, and fine sea salt, stirring them together with a wooden spoon until evenly distributed. Then, incorporate the wet components: pour in the warm water, rehydrated sun-dried tomatoes, extra-virgin olive oil, and chopped fresh basil, mixing vigorously until a sticky dough forms—aim for about 5 minutes of kneading by hand or with a silicone spatula to develop that elastic texture that promises a soft, flavorful crumb. We find that the sun-dried tomatoes add a vibrant, tangy depth that makes our Sun-Dried Tomato Bread truly stand out with every bite.
Let the Dough Rise
Once mixed, we allow the dough to rise for optimal flavor and texture development. Transfer the dough to a lightly oiled bowl, turning it once to coat all sides, then cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free spot—around 75-80°F—and let it rise for 1 to 1.5 hours until it doubles in size, as the yeast works its magic to create airy pockets that enhance the bread’s moist, chewy interior. During this time, the aroma of sun-dried tomatoes and basil will fill your kitchen, building anticipation for that fresh-baked delight.
Shape and Bake
After rising, we shape and bake the dough to lock in those bold flavors and achieve a golden crust. Gently punch down the risen dough to release air bubbles, then turn it out onto a floured surface and knead briefly for 1-2 minutes to redistribute the sun-dried tomatoes evenly. Shape it into a loaf by rolling it into a cylinder and placing it seam-side down in a greased standard loaf pan, then cover and let it proof for another 30 minutes until puffy. Preheat your oven to 375°F and bake for 30-35 minutes until the top turns a deep golden brown and the internal temperature reaches 190°F—the result is a crusty exterior that contrasts beautifully with the soft, tangy interior of our Sun-Dried Tomato Bread, releasing an irresistible savory scent as it bakes.
Cool the Bread
Finally, we cool the bread to set its structure and preserve its flavors for the best taste. Remove the loaf from the oven and carefully transfer it to a wire rack to cool for at least 1 hour before slicing, allowing the steam to escape and preventing a gummy texture. This step ensures each slice of our Sun-Dried Tomato Bread maintains its moist crumb and vibrant tang, ready for your favorite spreads or meals.
Make-Ahead Instructions
To help you enjoy our flavorful Sun-Dried Tomato Bread without last-minute rushes, we offer these practical make-ahead strategies. These steps allow you to prepare components in advance, ensuring fresh, homemade results with minimal effort on the day of serving.
Preparing the Dough Ahead
We suggest making the dough up to 24 hours in advance for enhanced flavor development. Here’s how:
- Rehydrate the Sun-Dried Tomatoes Early: Begin by finely chopping and rehydrating the sun-dried tomatoes as outlined in the main recipe. Once cooled, store them in an airtight container in the refrigerator for up to 2 days. This step infuses maximum tanginess into your bread without rushing.
- Mix and First Rise: Combine the dry ingredients (flour, yeast, and salt) with the wet ingredients (warm water, rehydrated tomatoes, olive oil, and basil) to form the dough. After mixing, let it rise in a warm spot until doubled in size, which typically takes 1 to 1.5 hours. Once risen, cover the dough tightly with plastic wrap or a damp kitchen towel and refrigerate it immediately. This slow, cold rise in the fridge deepens the Mediterranean flavors overnight.
- Shaping and Second Rise: Remove the dough from the refrigerator the next day. Let it sit at room temperature for about 30 minutes to soften, then shape it as per the recipe instructions. Allow for a second rise, which may take 45 to 60 minutes longer than usual due to the chill. Bake as directed for that fresh-baked aroma.
Freezing Options
For longer storage, we recommend freezing the dough or baked bread to maintain its moist crumb and bold taste.
- Freezing Unbaked Dough: After the first rise, shape the dough into a loaf and wrap it securely in plastic wrap, then aluminum foil. Freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight, let it come to room temperature for 1 hour, and proceed with the second rise and baking. This method preserves the vibrant tang of the sun-dried tomatoes.
- Freezing Baked Bread: Once the bread has cooled completely on the wire rack, slice it if desired, then wrap individual portions or the whole loaf in plastic wrap and place in a freezer-safe bag. It keeps well for up to 3 months. To reheat, thaw at room temperature for 2 hours and warm in a 350°F oven for 10-15 minutes to restore its golden crust and soft interior.
By following these make-ahead tips, we ensure your Sun-Dried Tomato Bread remains a convenient yet irresistible addition to your meals. Always use fresh ingredients for the best results, and adjust based on your kitchen’s conditions.
Conclusion
We’ve loved sharing this sun-dried tomato bread recipe with you, as it’s a simple way to bring Mediterranean flair to your table. It’s perfect for turning everyday meals into something special, and we’re confident you’ll enjoy the bold flavors and moist texture in every bite.
Experiment with our tips to make it your own, and let us know how it turns out—baking together makes the experience even better!
Frequently Asked Questions
What is Sun-Dried Tomato Bread?
Sun-Dried Tomato Bread is a flavorful twist on classic homemade bread, infused with tangy Mediterranean flavors from sun-dried tomatoes. It’s inspired by Italian cuisine, offering a moist, aromatic loaf perfect for everyday meals or special occasions, with a golden crust and vibrant taste that elevates any dish.
What ingredients are needed for Sun-Dried Tomato Bread?
The key ingredients include all-purpose flour, active dry yeast, sea salt, warm water, rehydrated sun-dried tomatoes, extra-virgin olive oil, and fresh basil. Dry components like flour and yeast form the base, while wet ones like tomatoes and oil add moisture and flavor. This simple list ensures easy preparation with pantry staples.
How do I make Sun-Dried Tomato Bread?
Start by rehydrating sun-dried tomatoes and mixing dry ingredients (flour, yeast, salt) with wet ones (water, oil, tomatoes, basil) to form dough. Let it rise until doubled, shape into a loaf, and bake at the recommended temperature until golden. Cool on a wire rack for the best texture—total time is about 2-3 hours including rising and baking.
Can I scale the recipe for Sun-Dried Tomato Bread?
Yes, the recipe is flexible for scaling. Adjust quantities proportionally for larger or smaller batches using the provided notes. For example, double all ingredients for a bigger loaf, but ensure your equipment can handle the size to maintain even rising and baking results.
What equipment is required to make Sun-Dried Tomato Bread?
You’ll need a large mixing bowl, measuring cups and spoons, a kitchen scale for accuracy, a standard loaf pan for baking, and an oven thermometer for precise heat. A clean towel or plastic wrap is useful for covering dough during proofing to keep it simple and efficient.
How can I make Sun-Dried Tomato Bread ahead of time?
Prepare the dough up to 24 hours in advance by mixing ingredients and refrigerating for a slow rise, which enhances flavor. You can also freeze unbaked dough or baked bread; thaw in the fridge and bake or reheat as needed to retain moisture and taste for convenient, fresh-baked results.