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Asiago Sun-Dried Tomato Bread


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

At a glance

one loaf (1 1/2-pounds)


Choose your measure:

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


  1. 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.
  2. 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.
  3. Allow the machine to complete its cycle. Cool the bread completely before serving.
  4. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.