Bacon And Sun Dried Tomato Bread Recipe

Name: Bacon And Sun Dried Tomato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 - 3 1/4 cups bread flour; 2 tablespoons sugar; 1 (1/4 ounce) envelope fast rising yeast (instant and or bread machine yeast); 1 teaspoon dried sweet basil leaves; 3/4 teaspoon salt; 1 cup very warm water (120 - 130F); 2 tablespoons very warm water (120 - 130F); 1/3 cup crumbled cooked bacon; 1/3 cup drained chopped, sun-dried tomato (packed in oil); 1 large garlic clove, minced; 1 tablespoon melted butter (plus additional for brushing top of loaf)

Servings: persons

2 3/4 - 3 1/4 cups bread flour
2 tablespoons sugar
1 (1/4 ounce) envelope fast rising yeast (instant and or bread machine yeast)
1 teaspoon dried sweet basil leaves
3/4 teaspoon salt
1 cup very warm water (120 - 130F)
2 tablespoons very warm water (120 - 130F)
1/3 cup crumbled cooked bacon
1/3 cup drained chopped, sun-dried tomato (packed in oil)
1 large garlic clove, minced
1 tablespoon melted butter (plus additional for brushing top of loaf)

1
Combine 1-1/2 cups flour, sugar, undissolved yeast, basil and salt in a large mixer bowl. Add water; mix on medium speed of mixer for 1 minute. Add in bacon, sun-dried tomatoes, garlic and butter; mix to combine. Add enough remaining flour to form a soft dough. Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes.
2
Grease a 9 x 5-inch loaf pan. Form dough into a smooth loaf and place in pan. Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk.
3
Bake in a preheated 375u00b0F oven for 25 to 30 minutes, or until done. Brush top with melted butter, if desired. Cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 - 3 1/4 cups bread flour, 2 tablespoons sugar, 1 (1/4 ounce) envelope fast rising yeast (instant and or bread machine yeast), 1 teaspoon dried sweet basil leaves, and more.

Yes, Bacon And Sun Dried Tomato Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon And Sun Dried Tomato Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions