Bread Machine Sundried Tomato And Rosemary Recipe 345 Recipes

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BREAD MACHINE ~ SUNDRIED TOMATO AND ROSEMARY RECIPE - (3.4/5)



Bread Machine ~ Sundried Tomato and Rosemary Recipe - (3.4/5) image

Provided by Angela-4

Number Of Ingredients 12

8 Sun-dried tomatoes
3/4 cup Boiling water
1/4 cup Water
3/4 tsp Salt
1 1/2 tsp Canola oil
1/2 cup Whole wheat flour
2 1/2 cups Bread flour
2 tsps Sugar
3/4 tsp Dried rosemary, crushed
1/4 tsp Garlic powder
4 Sun-dried tomatoes, not soaked, snipped (optional)
1 tsp Yeast

Steps:

  • Soak 8 sun-dried tomatoes in 3/4 cup boiling water for about 10 minutes. Drain, reserving water. Snip tomatoes. Add the 1/4 cup water to drained tomato water to make up 1 cup. Place ingredients into bread machine in order suggested for your bread machine's use - ie yeast first, or not... ending with the 1 cup total of water. The soaked tomatoes may be placed in either with the liquid or on top of the dry ingredients. Bake on white bread cycle using light crust option.

SUPER EASY ROSEMARY BREAD MACHINE BREAD



Super Easy Rosemary Bread Machine Bread image

Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!

Provided by Stacy

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h10m

Yield 6

Number Of Ingredients 9

1 cup warm water (110 degrees F (43 degrees C))
2 ½ teaspoons active dry yeast
3 tablespoons white sugar
1 ½ teaspoons salt
3 tablespoons olive oil
½ teaspoon ground thyme
½ teaspoon garlic powder
2 teaspoons crushed dried rosemary
3 cups all-purpose flour

Steps:

  • Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 55.1 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 585.1 mg, Sugar 6.5 g

ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES



Rosemary and Sundried Tomatoes Bread/Scones image

Provided by Food Network

Categories     dessert

Time 35m

Number Of Ingredients 8

1 recipe White Soda Bread, recipe follows
11/2 tablespoons chopped rosemary
2 tablespoon plus 2 teaspoons chopped sun-dried tomatoes
1 pound white unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 to 14 ounces buttermilk
Preheat oven to 450 degrees.

Steps:

  • Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
  • In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.

NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD



No-Knead Rosemary Parmesan Sun-Dried Tomato Bread image

This is an adaption of one of my Recipe #248237 to use Sullivan Street Bakery's no-knead method of making bread. It's amazingly easy and oh so tasty! The only special equipment needed is a 4 quart cast-iron or cast-aluminum dutch oven. See note at bottom before staring.

Provided by Galley Wench

Categories     Yeast Breads

Time 18h20m

Yield 1 round-loaf

Number Of Ingredients 11

4 cups flour
3/4 teaspoon yeast
1 tablespoon salt
2 cups water, plus
3 tablespoons water
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
1/4 cup chopped sun-dried tomato
1/3 cup parmesan cheese
wheat bran or cornmeal
garlic granules (or garlic powder)

Steps:

  • In large bowl add flour.
  • With hands stir in yeast,rosemary, tomatoes, cheese and salt.
  • Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
  • Cover bowl with plastic wrap.
  • Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
  • Dough is ready when its surface is dotted with bubbles.
  • Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
  • Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
  • Cover with another cotton towel and let rise for about 2 hours.
  • When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
  • Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
  • When dough is ready, carefully remove pot from oven.
  • Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
  • Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
  • Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Nutrition Facts : Calories 2073.3, Fat 15.1, SaturatedFat 6.7, Cholesterol 29.3, Sodium 7791.6, Carbohydrate 409.2, Fiber 16.1, Sugar 24, Protein 67.6

SUN-DRIED TOMATO ROSEMARY BREAD (ABM)



Sun-Dried Tomato Rosemary Bread (Abm) image

A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com

Provided by duonyte

Categories     Yeast Breads

Time 3h20m

Yield 1 1/2 lb. loaf, 12 serving(s)

Number Of Ingredients 11

1 cup water, plus
2 tablespoons water
1 1/2 tablespoons olive oil
2 1/4 cups bread flour
1 cup whole wheat flour
1 tablespoon sugar
1 teaspoon salt
3 tablespoons sun-dried tomatoes, chopped (dry packed)
3 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary
1/2 teaspoon garlic powder
2 teaspoons active dry yeast

Steps:

  • Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
  • Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
  • When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
  • Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).

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