HERBED TOMATO BREAD
I added my favorite herbs to another recipe to create this savory tomato loaf. For extra flavor, I serve it with a garlic chive spread my family loves. In fact, my sister confiscated all the leftovers at our last gathering! Slices of this moist bread also make great grilled cheese sandwiches. -Sherry Letson, Trinity, Alabama
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1-1/2 pounds) and 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). In a bowl, combine spread ingredients. Serve with bread.
Nutrition Facts : Calories 166 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 149mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)
Delicious, soft cheese bread that can be filled with different cheese fillings - cheddar cheese and herb and Parmesan, Garlic and Herb. If you want to make two of the same loaves, simply double the filling amounts listed below. Makes 2 loaves.
Provided by Jennifer
Categories Bread
Time 3h10m
Number Of Ingredients 13
Steps:
- In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
- In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
- Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
- Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
- **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
- For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
- Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
- Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)
Nutrition Facts : Calories 237 kcal, Carbohydrate 28 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TOMATO HERB BREAD
This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Bread River Valley" :)
Provided by loof751
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
- Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
- Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.
Nutrition Facts : Calories 326.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 34.2, Sodium 638.2, Carbohydrate 44.6, Fiber 2.3, Sugar 4.6, Protein 11.3
HERB CHEESE BREAD
A flavorful combination of herbs makes this cheese-topped loaf a welcome addition to most any menu. In fact, we couldn't believe how light the buttery slices were when compared to frozen breads found in the grocery store. -Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese. , Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400° for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.
Nutrition Facts : Calories 147 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 339mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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