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    You are in: Home / Recipes / Sun-Dried Tomatoes and Asiago Cheese Bread Recipe
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    Sun-Dried Tomatoes and Asiago Cheese Bread

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on November 03, 2003

      This was a lovely loaf of bread. I had everything except the amaranth flour. So I tried it using ordinary all purpose flour, it worked just great. Love the tomato cheese taste, very tastey and it went very well with the stew I was serving for supper. I will definately be making this one again, thanks for sharing.

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    • on September 16, 2009

      This is very good! I would also add more asiago to the mix, but this is delicious with spaghetti and homemade spaghetti sauce!

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    • on October 30, 2008

      Delicious! I made a 1 pound loaf using my bread machine. I used all bread flour, no amaranth flour. I also increased the asiago cheese. This recipe is so easy and tastes/looks great; it's a keeper!

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    • on July 13, 2008

      What wonderful bread! I made it the traditional method, and used bread flour (no amaranth) and fresh basil. Baked 375 degrees for about 30 minutes. Wonderful taste and texture!

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    • on June 03, 2008

      I just got a new breadmaker and was disappointed with the recipies in their book. Tried this and loved this bread (great as a side with soup)!! I used all bread flour, increased to 1/2 c. asiago and substituted semi-dried for sun dried tomatoes. It's a keeper!

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    • on April 10, 2007

      I made this bread with parmasan cheese and som monterey because it was all I had in the house. I used the machine to make the dough then formed dinner rolls. I think they taste great. I am sure I will make them again.

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    • on December 14, 2005

      I made this with sun-dried tomatoes that I soaked in boinling water first. I used this water to make the bread and I did not have the asiago cheese so I used some 2 year aged cheddar. It was great with the chicken and vegetable casserole. I did not make it in the bread maker however.

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    • on September 14, 2005

      This is fantastic bread - makes wonderful toast. Thank you!

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    • on August 16, 2005

      Oh yum, this was *fantastic*. What a great melding of flavours. It just occured to me (two days later, lol) that I think I forgot the basil. Next time I'll remember for sure, and there will definitely be a next time!

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    • on June 23, 2005

      OH MY OH MY OH MY! This is DELICIOUS (and I know, I have a piece right here beside me...) I converted the recipe for a 1 lb. loaf, and doubled the asiago cheese, and accidently more than doubled the basil; still, it's heavenly. I'd love to make this into mini loaves or rolls, or somehow make bagels out of it.

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    • on June 29, 2004

      Came out teriffic. I don't know what amaranth flour is so I used bread flour. I doubled the asiago since we love it and I didn't use sundried tomatoes. Used fresh basil instead. It wa a little dry on the outside (medium crust setting) So next time I will try some olive oil on top of the loaf just before baking. I bet this would make nice filled dinner rolls if I set it to dough only and then made little rolls with a bit of cheese or prosciutto inside and baked in the oven. I'll let you know when I do that.

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    • on May 31, 2004

      Came out wonderfully, I made it by hand as I didn't want the "bread machine" look... Substituted white flour for amaranth flour and plain yellow cheese for the asiago.

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    Nutritional Facts for Sun-Dried Tomatoes and Asiago Cheese Bread

    Serving Size: 1 (691 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1183.1
     
    Calories from Fat 228
    19%
    Total Fat 25.3 g
    39%
    Saturated Fat 5.1 g
    25%
    Cholesterol 10.3 mg
    3%
    Sodium 1698.8 mg
    70%
    Total Carbohydrate 206.4 g
    68%
    Dietary Fiber 10.2 g
    40%
    Sugars 23.2 g
    92%
    Protein 30.9 g
    61%

    The following items or measurements are not included:

    asiago cheese

    Detailed Nutrition Values About Nutrition Info
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