Sun Dried Tomato Feta Bread
User Reviews
4.8
129 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
261 kcal
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Course
Bread
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Cuisine
Mediterranean
Sun Dried Tomato Feta Bread
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Sun Dried Tomato Bread is a delicious savory quick bread that combines the tangy sweetness of sun-dried tomatoes with creamy, salty feta cheese. It's super easy to make and there's no yeast, no knead, and no dough rise to wait for.
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Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1 tablespoon baking powder
- 2 teaspoon dried basil or 2 tablespoon fresh, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ tablespoon dried oregano or 2 teaspoon fresh, chopped
- ½ teaspoon dried rosemary or 2 teaspoon fresh, chopped
- 3 large eggs
- ½ cup extra virgin olive oil
- ½ cup 2% milk
- 5.5 oz crumbled feta cheese
- 9.5 oz jar sun dried tomatoes packed in extra virgin olive oil drained, reserving the oil, and chopped.
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Instructions
- Preheat oven to 350°
- Prepare an 9 x 5" loaf pan by using cooking oil spray or lining with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, pepper, basil, oregano and rosemary.
- Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up ½ cup
- In a smaller bowl, whisk eggs, olive oil, and milk.
- Stir the egg mixture into the flour mixture until smooth.
- Fold in feta cheese and sun-dried tomatoes.
- Spread batter into the prepared baking pan.
- Bake in center of oven 50-60 minutes, or top is crusty and golden brown and a toothpick inserted in center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
- Sun-dried tomatoes. If possible, use the ones that are packed in oil. If you have dry-packed tomatoes, soak them in warm water for 15-30 minutes before using them.
- Oil. Reserve the oil from the sundried tomatoes. Measure it, then top it up with extra virgin olive oil to make up ½ cup. This infuses the bread with extra flavor.
- Herbs. Quantities for fresh herbs instead of dried herbs are in the recipe. If you're using fresh herbs, add them along with the sun-dried tomatoes and feta.
- Don't overmix. Mix the liquid ingredients into the dry ingredients gently and quickly, just until everything is combined.
- Baking pan. All you need is a loaf pan to bake this bread, but you can use a Dutch oven for a rounded more rustic sun-dried tomato loaf.
- Storage. Store the bread in a re-sealable bag in the fridge for up to three days.
- To Freeze. Allow the loaf to cool completely. Wrap the bread in foil and then in plastic wrap. Or, place it in a zip-lock freezer bag. Freeze for up to three months. Thaw at room temperature.
Nutrition Information
Show Details
Serving
1slice
Calories
261kcal
(13%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
53mg
(18%)
Sodium
424mg
(18%)
Potassium
521mg
(15%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
443IU
(9%)
Vitamin C
23mg
(26%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 261kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 424mg | 18% |
| Potassium | 521mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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