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sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs |

sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sundried tomato bread | with 41 amazing images.



sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sundried tomato bread is a unique bread with an Italian touch. Learn how to make sun-dried tomato bread.

To make sundried tomato loaf, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water. Cover it with a damp muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size. Deflate the dough by pressing it lightly with your fingers. Add the olive oil, sundried tomatoes, mixed herbs, chilli flakes and knead very well for at least 3 to 4 minutes. Sprinkle the plain flour over a smooth, flat surface, place the dough over it and stretch the dough with your hands and make it into an oval shape. Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly. Place the dough in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes. Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly. De-mould the loaf from the tin and brush the bread loaf with a little olive oil and keep aside to cool completely. Once the bread loaf has cooled completely, cut it into 13 mm. (½”) bread slices. Serve or store in an air-tight container and use as required.

Here is a snazzy loaf that is packed with punch! With every bite of sun-dried tomato bread, you lose yourself in the awesome flavour of sun-dried tomatoes, accentuated by the rich aroma and peppy taste of seasonings and herbs.

The Indian sun dried tomato bread is a winner in terms of texture too, as it is super soft and really melts in your mouth, especially when it is fresh out of the oven. Slice it up and serve warm with soups and pastas, or dab a little butter on it and enjoy it with tea.

You can also substitute plain white bread with this sundried tomato bread with herbs in sandwich recipes like cabbage carrot and paneer grilled sandwich and spinach garlic and cheese tava sandwich.

You might also want to indulge in other Italian recipes like the Italian Style Baby Potatoes and the Italian Sizzler.

Tips for sundried tomato loaf. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Use only a measured quantity of salt for this recipe. 3. Do not mix the yeast sugar mixture before adding. 4. Remember to use a damp muslin cloth only to cover the dough. This is to prevent the dough from drying. 5. If you don’t have olive oil, you can replace it with any other oil of your choice. 6. Mixed herbs can be replaced with dried oregano. 7. Remember to grease the cake tin before adding the rolled dough. This is necessary for easy demoulding. 8. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread. 9. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 10. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices. 11. For an added Italian touch, you can add some chopped olives while adding sun dried tomatoes.

Enjoy sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sundried tomato bread | with step by step photos.

Sundried Tomato Loaf, Sun-dried Tomato Bread

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Sundried Tomato Loaf, Sun-dried Tomato Bread recipe - How to make Sundried Tomato Loaf, Sun-dried Tomato Bread

Preparation Time:    Baking Time:  35 minutes   Baking Temperature:  200°C (400°F)   Cooking Time:    Total Time:     1Makes 1 loaf
Show me for loaf

Ingredients


For Sundried Tomato Loaf
1/4 cup soaked and finely chopped sundried tomatoes
2 1/2 cups plain flour (maida)
1 tbsp instant dry yeast
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
plain flour (maida) for sprinkling
olive oil for brushing

Method
For sundried tomato loaf
    For sundried tomato loaf
  1. To make sundried tomato loaf, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
  2. Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water.
  3. Cover it with a damp muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size.
  4. Deflate the dough by pressing it lightly with your fingers.
  5. Add the olive oil, sundried tomatoes, mixed herbs, chilli flakes and knead very well for at least 3 to 4 minutes.
  6. Sprinkle the plain flour over a smooth, flat surface, place the dough over it and stretch the dough with your hands and make it into an oval shape.
  7. Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly.
  8. Place the dough in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes.
  9. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes. Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly.
  10. De-mould the loaf from the tin and brush the bread loaf with a little olive oil and keep aside to cool completely.
  11. Once the bread loaf has cooled completely, cut it into 13 mm. (½“) bread slices.
  12. Serve or store the sundried tomato loaf in an air-tight container and use as required.
Nutrient values (Abbrv) per slice
Energy81 cal
Protein1.9 g
Carbohydrates13.8 g
Fiber0.1 g
Fat2 g
Cholesterol0 mg
Sodium179 mg
Sundried Tomato Loaf, Sun-dried Tomato Bread recipe with step by step photos

If you like sundried tomato loaf
    If you like sundried tomato loaf
  1. If you like sundried tomato loaf, then also try other bread recipes like

What is sun dried tomato loaf made of?
    What is sun dried tomato loaf made of?
  1. Sun dried tomato loaf is made of 1/4 cup soaked and finely chopped sundried tomatoes, 2 1/2 cups plain flour (maida), 1 tbsp instant dry yeast, 1 tbsp sugar, 1 tsp salt
    2 tbsp olive oil, 1 tsp dried mixed herbs, 1 tsp dry red chilli flakes (paprika), plain flour (maida) for sprinkling and olive oil for brushing.

Tips for sundried tomato loaf
    Tips for sundried tomato loaf
  1. The plain flour should be free of lumps. Sieve it if necessary.
  2. Use only a measured quantity of salt for this recipe.
     
  3. Do not mix the yeast sugar mixture before adding.
  4. Remember to use a damp muslin cloth only to cover the dough. This is to prevent the dough from drying.
  5. If you don’t have olive oil, you can replace it with any other oil of your choice.
  6. Mixed herbs can be replaced with dried oregano.
  7. Remember to grease the cake tin before adding the rolled dough. This is necessary for easy demoulding.
  8. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread.
  9. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife.
  10. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.
  11. For an added Italian touch, you can add some chopped olives while adding sun dried tomatoes. 

How to select plain flour, maida
    How to select plain flour, maida
  1. Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs. 

     
  2. Buy well-packed flour, pure white in colour, and smooth and powdery in texture. 
     
  3. The plain flour should be uniform in colour. 
     
  4. Avoid pale yellow-coloured flour. 
     
  5. It should also be free of worms and debris. 
     
  6. Also make sure that there is no evidence of moisture or lumps formation.
     
  7. Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.

How to select sundried tomatoes
    How to select sundried tomatoes
  1. While buying readymade ones from the market, check for the seal of the packs and expiry dates.

     
  2. Check that the colour of the sun dried tomatoes is uniform in colour. 

What is instant dry yeast?
    What is instant dry yeast?
  1. Instant yeast is available in small granules and acts similar to dry yeast. 
  2. Since, it is milled into finer particles, they dissolve faster and activate rapidly. 
     
  3. Store it in a cool dry place, or in the refrigerator once you have opened the package. 
     
  4. Check the expiry date before using.

For the yeast sugar mixture
    For the yeast sugar mixture
  1. For the yeast sugar mixture, add 1 tbsp instant dry yeast in a bowl.
     
  2. Add 1 tbsp sugar . This is to activate the yeast. 
     
  3. Add ¼ cup of warm water.
     
  4. Mix well. 
     
  5. Cover it with a lid and keep aside for 10 minutes.

For the dough of sundried tomato loaf
    For the dough of sundried tomato loaf
  1. For the dough of sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sun dried tomato bread, add 2 1/2 cups plain flour (maida) in a deep bowl. The plain flour should be free of lumps. Sieve it if necessary.
  2. Add 1 tsp salt. Like most bread, we recommend that you use measured quantity of salt only. 
     
  3. Add the yeast sugar mixture. Do not mix it before adding.
     
  4. Mix well.
     
  5. Knead into a soft and loose dough using enough warm water.
     
  6. Cover it with a damp muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size. 

For the sundried tomato loaf
    For the sundried tomato loaf
  1. For the sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sun dried tomato bread, deflate the dough by pressing it lightly with your fingers. This is to remove the excess air from the dough.
  2. Add 2 tbsp olive oil. If you don’t have olive oil, you can replace it with any other oil of your choice. 
  3. Add 1/4 cup soaked and finely chopped sundried tomatoes.
  4. Add 1 tsp dried mixed herbs. These can be replaced with dried oregano.
  5. Add 1 tsp dry red chilli flakes (paprika).
  6. Knead very well for at least 3 to 4 minutes.
  7. Sprinkle the plain flour over a smooth, flat surface. This can be a big chopping board or even your kitchen platform. 
  8. Place the dough over it and stretch the dough with your hands and make it into an oval shape. This stretching is important for a soft and fluffy sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sun dried tomato bread.
  9. Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the roll so as to seal it properly.
     
  10. Place the dough in a greased bread loaf tin. 
     
  11. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes.

How to bake the sundried tomato loaf
    How to bake the sundried tomato loaf
  1. To bake sundried tomato loaf, pre-heat an oven at 200°C (400°F) for 10 minutes. Lower the temperature to 180°C (360°F) and bake it for 20 minutes. Cool slightly.

     
  2. De-mould the loaf from the tin. You can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife.
     
  3. Turn it upside down and brush the sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sun dried tomato bread with a little olive oil and keep aside to cool completely.
  4. Once the bread loaf has cooled completely, cut it into 13 mm. (½”) bread slices.
     
  5. Serve sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sun dried tomato bread or store in an air-tight container and use as required.

Reviews

Sun- Dried Tomato Loaf
 on 03 Dec 13 09:58 AM
5

This makes a nice heavy wholesome bread with the tomato and basil flavour. Good to see the use of whole wheat flour in making the bread a healthier option.

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