OVEN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 4h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
BASIL PARMESAN BREAD
The combination of basil, Parmesan cheese and sun-dried tomatoes gives this hearty bread a flavor that will take you right to Tuscany! -Sherry Hulsman, Elkton, Florida
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 195mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
OVEN DRIED TOMATO & PARMESAN BREAD
This is a tasty bread and is great made into croutons later on. Thanks to Mirj's recipe #14681 for making this a special bread. Original recipe from Jennie Shapter's Bread Machine cookbook.
Provided by carole in orlando
Categories Yeast Breads
Time 3h10m
Yield 1 pound loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the ingredients into the bread machine per your bread machine instructions. Mine calls for adding the liquid ingredients first and then adding the flours on top. Save the tomatoes for later.
- Put the salt in one corner of the flour, the sugar in another. Sprinkle the parmesan cheese over the flour. Make a well for the yeast and add it. (I used Kraft grated cheese and it worked well).
- Set the bread machine for basic and medium crust and start the machine.
- After 5 minutes of kneading add the tomatoes or when the machine beeps.
- This makes a one pound loaf.
Nutrition Facts : Calories 167.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.6, Sodium 285.7, Carbohydrate 29, Fiber 1.6, Sugar 0.9, Protein 6
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD
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
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
OVEN-DRIED TOMATOES
Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
- Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.
More about "oven dried tomato parmesan bread recipes"
SUN DRIED TOMATO AND PARMESAN BREAD
From macheesmo.com
5/5 (1)Estimated Reading Time 5 minsServings 1Total Time 2 hrs
SUNDRIED TOMATO BREAD | BAKING MAD
From bakingmad.com
5/5 (28)Total Time 1 hrServings 1
PARMESAN OVEN BAKED TOMATOES - SPEND …
From spendwithpennies.com
SUN-DRIED TOMATO BREAD RECIPE - GREAT …
From greatbritishchefs.com
SUN-DRIED TOMATO CHEESE BREAD - COMPLETELY …
From completelydelicious.com
BAKED PARMESAN TOMATOES - JO COOKS
From jocooks.com
1 HR NO KNEAD SUN DRIED TOMATO BREAD WITH ROASTED …
From labelessnutrition.com
Reviews 2Total Time 465651 hrs 46 mins
SUN-DRIED TOMATO PARMESAN BREAD / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
Cuisine ItalianTotal Time 40 minsCategory Bread, Side DishCalories 233 per serving
CALIFORNIA PIZZA KITCHEN BROCCOLI AND SUN-DRIED TOMATO FUSILLI RECIPE
From secretcopycatrestaurantrecipes.com
BAKED PARMESAN HERB TOMATOES - THE PIONEER WOMAN
From thepioneerwoman.com
GLUTEN-FREE OLIVE BREAD WITH PARMESAN AND SUN-DRIED TOMATOES
From therealfooddietitians.com
SUN-DRIED TOMATO ROASTED GARLIC NO-KNEAD BREAD
From domesticallyblissful.com
GARLIC PARMESAN ARTISAN BREAD - LIFE MADE SIMPLE
From lifemadesimplebakes.com
SUN-DRIED TOMATO & CHEESE QUICK BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TOMATO BASIL BREAD RECIPE - BY HAND OR IN BREAD MACHINE …
From tastyoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love