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Tomato Basil and Garlic Filled Bread
A beautiful and flavor filled addition to any meal!
1 loaf, 14 to 16 servings
1-1/2 to 2 hours
40 to 45 minutes
1/4 cup warm water (100° to 110°F)
1 tablespoon sugar
1 (2-1/4 tsp.) package Fleischmann's® Active Dry Yeast
1 cup warm milk (100° to 110°F)
1/3 cup extra-virgin olive oil
1 teaspoon salt
4 to 4-1/2 cups bread flour
1 jar (7 to 8-1/2 ounces) oil-packed sun-dried tomatoes, well-drained
2 cups (8 ounces) shredded Italian blend cheese
1-1/2 teaspoons garlic powder
2/3 cup chopped fresh basil
Combine warm water, sugar and yeast in a large mixer bowl and let rest 10 minutes until very foamy. Beat in milk, oil, eggs, salt and 2 cups flour until well combined, about 2 minutes. Stir in enough remaining flour to make a soft dough. Knead for 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.
Place well drained sun-dried tomatoes on paper towels to absorb excess moisture. Finely chop tomatoes using a sharp knife or kitchen shears. Combine cheese, garlic powder, basil and tomatoes. Grease a large baking sheet or line with parchment paper.
Punch down dough. Roll into a 24 x 10-inch rectangle. Sprinkle with the cheese mixture. Roll up from the long end and pinch edges to seal. Place roll seam-side down on baking sheet. Cut lengthwise down the center of the roll, about 1-inch deep to within 1/2-inch of the ends. Form an "S" shape, keeping the cut-side up. Tuck both ends under center of "S" to form a figure eight; pinch together.
Cover and let rise in warm, draft-free place 45 to 60 minutes or until doubled in size. Bake in a preheated 350°F oven for 40 to 45 minutes. Tent with foil after 15 minutes to prevent cheese and tomatoes from burning. Remove from pan and cool on wire rack.