Herby Sun-Dried Tomato Bread for Thanksgiving

Another post that has taken a week and a half to complete.

I made this Herby Sun-Dried Tomato Bread for Thanksgiving dinner, using an Herbed Bread recipe I found on Dishing Up Delights.

When I read “combine all ingredients”, I freaked out (just a little).  Yeast still scares me. I don’t trust it—or rather, I don’t trust me around it. So the idea of just dumping the yeast in with everything else—without “bringing it to life” first with water—worried me.

Well, I did it anyway. And it worked.

What with the oven being used all day for turkey-roasting, pie-baking and casserole-making, I was glad to find a recipe that was so simple to prep and also so forgiving to crazy holiday changes and mishaps.

You can pretty much put whatever you like in here—I added sun-dried tomatoes and garlic salt and went with fresh parsley because that’s what my mom had. I also doubled the recipe and replaced the extra 4 oz. of butter with olive oil. Actually, I think the next time I make this, I’ll replace the butter completely with olive oil; the dough was a little too butter-heavy for me.

Herby Sun-Dried Tomato Bread (adapted from this recipe courtesy of The Pioneer Woman Cooks via Dishing Up Delights


20 oz. all-purpose flour

8 oz. water

4 oz. melted butter

1 handful chopped herbs (parsley, rosemary, time, etc.)

4-6 sun-dried tomatoes, chopped

1 tsp instant yeast

2 tsp salt, plus more for sprinkling (I used a little garlic salt for extra flavor.)

optional: 1 handful crumbled feta or goat cheese


  1. Combine all ingredients in a large bowl. Mix and knead the dough for 10-20 minutes or until the dough passes the “windowpane” test.
  2. Place the dough in a large, flour-dusted bowl and cover with plastic wrap. Let the dough proof for 1-4 hours or until it has doubled in size.
  3. Once doubled, punch the dough down and knead for 1-2 minutes, allowing the yeast to re-distribute.
  4. Pre-heat the oven to 400 F (204 C). Brush the dough with olive oil or water and sprinkle the top with a little kosher salt. Cut a little “X” into the top of the dough (I forgot to do this.).
  5. Bake in a covered cast-iron pan* for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until browned.

*I don’t have one of these, so I improvised this step by placing the dough over a cake-pan filled with hot water (to help with steaming) and baking for 65 minutes (until the bottom of the bread sounded hollow when tapped).

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