This Sun-Dried Tomato Basil Bread is the best you'll ever have, guaranteed! It's a fantastic dinner bread for any holiday, appetizer for a work or school potluck, or a delicious dipping bread for tomato basil soup. Make it using a stand mixer with fresh basil, sun-dried tomatoes, Parmesan, and yogurt. This tomato basil bread will leave your kids and guests begging for more!
Sun-Dried Tomato Basil Bread From Scratch
- 1 cup water
- ¼ cup plain yogurt
- 2 ½ cups bread flour
- 1½ tsp salt
- 2 tbsp sugar
- ¼ cup Parmesan
- ⅓ cup fresh chopped basil
- 3 oz sun-dried tomatoes, cut
- 2¼ tsp instant yeast
- Soak oil or water off sun-dried tomatoes using a paper towel if necessary, and cut into small pieces.
- In a saucepan, heat water and yogurt until steaming, stirring occasionally. Let cool for 5 minutes.
- In a stand mixer, combine 1½ cup flour, salt, sugar, cheese, herbs, and yeast. Add yogurt mixture and tomatoes. Mix on low setting until smooth.
- Add remaining flour ¼ cup at a time, until the dough is sticky. (you may not need all remaining flour)
- Knead with dough hook on medium for 5 minutes.
- Remove from mixer and put in a lightly oiled bowl, cover with a heavy cloth, and set in a warm place to rise for 1 hour.
- Knead a few more times, then shape into a smooth ball or rectangle. Slice an X on top. Cover and let rise next to the warm oven for 10 more minutes.
- Bake at 350° for 30 - 40 minutes.
- If using tomatoes soaked in oil or water, rinse and pat dry with a towel.
- The tomatoes should be cut into small pieces if they are large. The mixer will naturally break them into smaller pieces, so roughly chopping them is all you need to do.
- You can use plain regular yogurt in place of Greek. I've used both and the only difference is that the bread made with Greek yogurt is a little more moist and chewy.
- Use other herbs in place of the basil, or a combination.
- If using dried herbs instead of fresh, make sure to use ⅓ of the amount.