Asiago Sun-Dried Tomato Bread

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Asiago Sun-Dried Tomato Bread

star rating (16) rate this recipe »
Published prior to 2008

This recipe comes from Robyn Brown Sargent, one of our baking education specialists. She writes a bread machine column in every Baking Sheet. If the spirit moves you to cook, this savory leave-in-the-machine bread is a great accompaniment to scrambled or poached eggs.

Makes One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
2 tablespoons Baker's Special Dry Milk or instant powdered milk
1 teaspoon salt
3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
2 tablespoons (1/4 ounce) chopped sun-dried tomatoes
1/4 cup (1 ounce) grated Asiago cheese
1 teaspoon dried basil (optional)
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the Basic setting, light crust, and press Start.

Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. Yield: 1 loaf.

Nutrition information per serving (1 slice, 1/16 of loaf, 41g): 112 cal, 2g fat, 4g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 2mg cholesterol, 181mg sodium, 76mg potassium, 9RE vitamin A, 1mg iron, 39mg calcium, 52mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 2, Holiday 2000 issue.


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  • star rating 03/15/2015
  • grace from mountain lake, mn
  • Nice recipe. Fantastic with turkey, bacon and cheese. Will use this lots.
  • star rating 02/15/2015
  • Linda from NL, Canada
  • I just LOVE this recipe...great for sandwiches, croutons.....dipping. great flavour. I use the oil from the sundried tomatoes instead of plain olive oil....might make a nice change?
  • star rating 01/02/2015
  • Paul from VA
  • This bread is sensational--everyone in my family loves it. I made the recipe as written, except I substituted Italian seasoning for dried basil, which I'm not a big fan of on its own. The top fell just a bit on my loaf as well so I will try decreasing the yeast next time--2 full teaspoons does seem like a lot for only 3 cups of flour.
  • star rating 07/30/2014
  • JP from Danville, IL
  • Very nice flavor, my wife really liked it a lot. I substituted mozzarella for asiago and I used Bob's Red Mill flour. The top fell a little on one side, something like a 1/2 inch, which really isn't that much considering it's a 1 1/2 pound loaf. Very airy and light texture on the inside, crispy on the outside. Perfect addition to an Italian dinner.
  • star rating 06/28/2014
  • Candice from Virginia
  • This deserves five stars for taste; it is by far the most delicious bread I've ever made, and we've been making it weekly for several months. However, the narrative describes it as a bread machine recipe and it falls EVERY TIME I make it in my Zo. We still eat it eagerly, but it makes ridiculous-looking sandwiches. If I make sandwich buns in my KAF hamburger bun pan they rise perfectly. Has anyone else experienced and overcome this falling problem with their bread machine? I've tried reducing the water and increasing the flour, using the "quick" setting, using tomatoes packed in oil and dry-packed, you name it - but it falls every time :(
    I am glad your gang likes this bread so well. If your bread is falling in the bread machine, you can try a couple of things to slow its rise down. You might turn the pre-mixing warming cycle off - if your machine has one. You might decrease the yeast by 1/4 to 1/2 teaspoon. You might use cooler water. Please call the Hotline if you would like to troubleshoot together (855 371 2253).~Jaydl@KAF
  • star rating 12/17/2013
  • sarah from los Angeles ca
  • I just made this for dinner with soup and it is awesome... I did not have milk powder so I cut back on the water and used a couple tablespoons milk and also used Parmesan cheese I kneaded it for six minutes with a dough hook since I do not have a bread machine first rise was one hour second about forty five minutes and it turned out soft and delicious!!
  • star rating 10/30/2013
  • divine1 from KAF Community
  • Wow! This bread is super tasty! I used1/2 KA White Whole Wheat and 1/2 KA whole wheat- substituting rosemary for the basil, and added 1/4 cup whole millet and 1 tbs. black sesame for crunch!
  • star rating 10/29/2013
  • DD from Bella Vista, AR
  • The BEST! Very flavorful with a tiny bite from the pepper and wonderful flavor-combo of basil/tomato/cheese. Soft texture with a slight chew, very nice rise, rosy tint from the sun-dried tomatoes, and slices well. Pretty enough I will be making for Holiday Gifts. EASY enough for a beginner. This recipe prompted my sister-in-law to finally use the bread machine she received for Christmas years ago. Her first attempt was quickly eaten by her family and she made a second loaf the same day! I've made about 8 times and always use recipe ingredients exactly as listed but select a medium brown crust which is our preference. I brush the top lightly with melted butter right after taking out of the pan. I've made in two different bread machines - a Zojirushi, which has a warming cycle, and a Breadman which does not. I use warm water in both cases, but since the Breadman starts mixing immediately, I proof the yeast in the warm water before adding to the machine. (Do NOT proof yeast if using a delayed cycle!) Perfect results both ways! IF yours last long enough to cool, it is very good sliced for egg/bacon breakfast sandwiches. Also gets raves when served as an appetizer with wine/beer and a plate of fresh fruit and room-temp asiago cheese.
  • star rating 10/26/2013
  • Kathy from Ohio
  • Awesome bread! I just baked a loaf and we dipped it in some balsamic vinegar and olive oil from Italy. The only problem I had was the top sank a little but the taste made up for that!
  • star rating 03/23/2013
  • Unstrung from KAF Community
  • I loved it - I've made it twice now and it was perfect. I also made some into buns - it was great for my lunch and stayed fresh really well.
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