Sun-Dried Tomato Olive Bread
User Reviews
4.8
Sun-Dried Tomato Olive Bread
Description
This bread uses all-purpose flour mixed with baking powder and baking soda for leavening. Oregano, basil, and salt season the dough alongside grated Parmesan cheese. Eggs, Greek yogurt, milk, and olive oil create a moist batter that binds the ingredients. Folding in chopped sun-dried tomatoes and olives distributes bursts of intense flavor throughout the loaf.
Baking in a loaf pan at 340°F for about 40 minutes results in a golden crust and moist interior. The bread slices well and is practical for serving with soups, salads, or as a flavorful sandwich base.
A reader shares tips on substituting whole wheat flour for white by reducing quantity and sifting to account for density, and adjusting moisture and eggs to maintain texture. These suggestions may help adapt the recipe while preserving quality.
Ingredients
- ½ cup olive 60grams, black or green or a combination, chopped
- ½ cup sun-dried tomato 60 grams, chopped
- 2 cups all-purpose flour 260 grams
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- 3 tablespoons Parmesan Cheese freshly grated
- 3 large egg
- 1/3 cup Greek yogurt (81 grams)
- 1 1/4 tablespoons milk
- 2½ tablespoons olive oil
Instructions
- Pre-heat oven to 340°, (170° celsius) grease & flour a 9 inch (22cm) loaf pan or line with parchment paper.
- Paper towel dry the sun-dried tomatoes before chopping if they are under oil.
- In a small bowl mix together chopped olives and chopped tomatoes, set aside.
- In a medium bowl whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese.
- In a medium bowl beat together the eggs, yogurt, milk and olive oil on medium speed until smooth.
- Beat (with the flat beater or wooden spoon) the flour mixture into the egg mixture a little at a time to prevent lumps, mix just until combined. Fold in the olive/tomato mixture and gently combine.
- Spoon into prepared loaf pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool, slice and enjoy!
Notes
- When using whole wheat flour instead of white, use 3/4 cup wheat flour per 1 cup white flour and sift multiple times to lighten the flour.
- Adjust moisture by adding extra egg and orange juice if substituting with whole wheat to maintain crumb softness.
- Baking in a glass loaf pan for about 40 minutes yields good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 335mg | 14% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 87mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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