SUN DRIED TOMATO FETA BREAD
Sun Dried Tomato Feta Bread is a delicious savory loaf that's easy to make, and a perfect addition to any party platter.
Provided by Colleen Milne
Categories Quick Breads & Muffins
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°
- Prepare an 8 x 4" loaf pan by using cooking oil spray or lining with parchment paper
- In a large bowl, whisk together flour, baking powder, salt, pepper, oregano and rosemary
- Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up 1/2 cup
- In a smaller bowl, whisk eggs, olive oil, and milk
- Stir the egg mixture into the flour mixture until smooth.
- Fold in feta cheese, sun-dried tomatoes, and basil.
- Spread batter into baking pan
- Bake in center of oven 50-60 minutes, or top is crusty and golden and a toothpick inserted in center comes out clean.
- Cool completely on a wire rack before slicing
Nutrition Facts : ServingSize 1 slice, Calories 260 kcal, Carbohydrate 23 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 420 mg, Fiber 2 g, Sugar 1 g
NO KNEAD SUN-DRIED TOMATO, OLIVE AND FETA BREAD
Provided by Mavis Butterfield
Number Of Ingredients 7
Steps:
- Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
- Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.
- While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.
- Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.
OLIVE, SUN-DRIED TOMATO AND FETA BREAD
Make and share this Olive, Sun-Dried Tomato and Feta Bread recipe from Food.com.
Provided by Kitchen__Princess
Categories Breads
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put bread ingredients into a bread maker and process to dough stated.
- Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference).
- Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added.
- Cover with glad wrap that has been sprayed with olive oil.
- leave in warm place to rise and double in size.
- Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.
Nutrition Facts : Calories 404.5, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.2, Sodium 799.3, Carbohydrate 81.2, Fiber 3.1, Sugar 4.4, Protein 12.5
BAKED FETA SPREAD WITH SUN-DRIED TOMATOES
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled pita bread.
Provided by Britt Brouwer
Categories Ingredients Dairy Recipes Cheese Recipes Feta
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer ingredients to a small oven-proof stone dish or ramekin.
- Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 2.2 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 359.5 mg, Sugar 1.2 g
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