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Fat-Free Sun-Dried Tomato Cheese Bread
This recipe makes 1 Loaf
INGREDIENTS
| Water | 7/8 cup |
| Plain yogurt | 1/4 cup |
| Italian Seasoning | 1 TBSP |
| Bread Flour | 3 cups |
| Salt | 1+1/2 tsp |
| Sugar | 2 TBSP |
| Parmesan Cheese | 1/4 cup |
| Sun-dried tomatoes, rehydrated** | 8 halves |
| Active Dry Yeast | 2+1/4 tsp |
DIRECTIONS
Note: **Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels
BREAD MACHINE METHOD
Place room temperature ingredients in pan in order listed. Select basic/white cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information. Remove bread when cycle is finished; cool.
TRADITIONAL METHOD
Combine yeast, 1 1/2 cups flour, salt, sugar, Parmesan cheese, and Italian seasoning. Heat yogurt and water to 120°-130°F. Add liquids to flour mixture. Beat 3 minutes on medium speed. Add sun-dried tomatoes, and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe. To check if dough has risen enough, place two fingers into dough up to the second knuckle and remove. If the holes remain the dough is ready to shape, rise and bake.
SHAPING, RISING AND BAKING
Punch down dough. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8- x 4-inch bread pan. Cover; let rise until dough tests ripe and an indentation remains after lightly touching the side of loaf. Bake in preheated 375°F oven for 30 to 35 minutes until golden brown. Remove from pan; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.