Sun-dried Tomato, Cheese and Capsicum Bread

Cooking From: “So Hungry I Could Blog”

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_7134I know you must be wondering why I am posting so many bread recipes of late. I am collecting Easy Bread Recipes for my winter soups (should I call it ‘the winter collection’?). The criteria? No yeast mixtures; I must be able to assemble ingredients and mix the bread within 30 minutes and it must be tasty. So if you have that quick and easy bread recipe, tucked away in some lonely corner of your blog, kindly swing it my way. I would love to try it and add it to my winter collection.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_7107I got this recipe from “So hungry I could Blog”. Caitlin Saniga recommended it as a wonderful way to use up a surplus of tomatoes from the garden. As I happened not to have a garden or surplus tomatoes, I used sun-dried tomatoes from my fridge. You can use 5-8 medium tomatoes, as suggested in the original recipe, if you wish. I also had several blocks of old cheddar cheese in my fridge so I used that instead of the Mozzarella and Parmesan. (a bird in the hand, is worth two in the bush!)

Easy Cheese Bread with Sun-dried tomatoes and Pepper myfavouritepastime.com_7063_2I followed the basic recipe with the following changes: I added thyme instead of oregano or basil; 1 cup old cheddar cheese instead of the ¾ cup mozzarella and ¼ cup Parmesan; 3 cloves garlic, instead of one; and roasted yellow and red bell peppers. The result: the bread was so good I don’t know how to describe it. Please just take some 30 minutes, bake it and experience the goodness the way I did. For the original recipe, please click here. Thank you so much, Caitlin for this wonderful recipe!

  • Ingredients
  • 315g (2½ cups, 11oz) all-purpose (plain) flour
  • 15ml (3 teaspoons) baking powder
  • 15g (1 tablespoon) sugar
  • ½-1 teaspoon salt ( or add to your taste)
  • 2 small roasted bell peppers (capsicum), diced (I used red and yellow peppers)
  • 4-5 sun-dried tomatoes in oil, drained and chopped
  • 3 clove garlics, minced (crushed)
  • 1 teaspoon dried oregano or basil (I used fresh thyme, finely chopped)
  • 1 cup shredded, old cheddar cheese
  • 230ml (1 scant cup) milk 
  • 2 eggs
  • ¼ cup olive oil (I added half canola half olive oil)

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6930Please always remember to assemble all ingredients before you start

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6935Sift the flour, baking powder, sugar and salt.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6938Stir together the sifted flour, roasted bell peppers, sun-dried tomatoes, garlic, thyme and cheese.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6941Make a well in the centre.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6943Combine the milk with the eggs and oil.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6945whisk to combine

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6949Stir the milk mixture into the well.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6952Mix thoroughly.

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6953Pour the mixture into the prepared tin and bake for 50-75 minutes. (I baked the bread at 350°F (180°C) for 55 minutes because I used a larger tin than suggested so my bread was not so deep)

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_6957_2or until a golden brown crust

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_7061_2The bread was yellow because of the cheddar cheese

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_7133it tasted so nice

Easy Cheese Bread with Sun-dried Tomato and Capsicum myfavouritepastime.com_7063This is the best bread I’ve had this year!

Sun-dried Tomato, Cheese and Capsicum Bread

Please find  original recipe here 

Preparation time: 30 minutes; Baking time: 50-75 minutes; serves 10 slices

Ingredients

  • 315g (2½ cups, 11oz) all-purpose (plain) flour
  • 15ml (3 teaspoons) baking powder
  • 15g (1 tablespoon) sugar
  • ½-1 teaspoon salt ( or add to your taste)
  • 2 small roasted bell peppers (capsicum), diced (I used red and yellow peppers)
  • 4-5 sun-dried tomatoes in oil, drained and chopped
  • 3 clove garlics, minced (crushed)
  • 1 teaspoon dried oregano or basil (I used fresh thyme, finely chopped)
  • 1 cup shredded, old cheddar cheese
  • 230ml (1 scant cup) milk 
  • 2 eggs
  • 1/4 cup olive oil (I added half canola half olive oil)

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and flour an 8½ x 4½ (21.5 x 11.5cm), I used a 9 x 5” (23 x13cm) loaf pan, which is a little larger.
  2. Sift the flour, baking powder, sugar and salt. Stir together the sifted flour, roasted bell peppers, sun-dried tomatoes, garlic, thyme and cheese. Make a well in the centre.
  3. Blend the milk with the eggs and oil. Stir the milk mixture into the well. Mix thoroughly. Pour the mixture into the prepared tin and bake for 50-75 minutes or until a golden brown crust

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350°F (180°C) for 55 minutes because I used a larger tin than suggested so my bread was not so deep
  • I added 2 more tablespoons of milk (30ml) because the batter was too thick to give a total of 230mls milk (Please note original recipe asked for 200ml milk)
  • The bread turned out yellow because of the cheddar cheese.
  • This is the most delicious bread I’ve eaten this year!
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.Cup measures based on assumption that 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
  • Last updated: 2 October 2014

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

61 thoughts

  1. A great winter bread! Such a versatile recipe, too – so easy to try new veg or fromage. 🙂 I love sun-dried tomatoes and am a big fan of quick bread recipes. What is the beer you paired it with? It is hazelnut? How interesting!

    1. Hi Shanna,
      LOL you are supposed to be looking at the bread and not the Hazelnut Bailey’s. I was sipping it, and it blended well with the photo. I love Bailey’s and Amarula…great liqueurs. Best wishes!!

  2. I made your tasty savoury bread & loved it too! The second time, I added 1 cut up Chili pepper in it, with the seeds for an added kick! The chili pepper was home grown! 😉

    1. Hi Sophie,
      Thanks so much for trying this bread as well and most of all for loving it. YOU HAVE MADE MY DAY, TWICE TODAY. You sure love things hot. I have never developed a palate for chilli..sigh. My hubby doesn’t eat chilli at all so, it’s so difficult to balance the two. Enjoy the rest of your weekend.
      Liz

    1. Hi again,
      Thank you so much for complimenting. Please try and make it if you can. The recipe is simple but the results are worth it. Thanks and have a fabulous weekend!
      Liz

  3. Looks delicious Liz. I would love to bake breads, they’re just too difficult to count calories, I would need a bread slicing machine. Though…I could make rolls with just about any bread recipe and that would be easy to count. Hope things are going well. I’m still interested in knowing if you’ve made any cookbooks, it’s an incredible idea.

    1. When I make bread I just slice it into ten pieces with a knife but that doesn’t necessarily result in the same slice size, it’s more of a rough estimate. I have answered your question on your blog, but in short I haven’t made any books yet. Have a lovely day!

    1. HI Sarah
      Don’t imagine, It takes only a few minutes to mix. Just make yourself a nice bowl of homemade tomato or pumpkin soup and bake the bread to go with it. You’ll love it, I assure you. Thank you for visiting me and have a lovely weekend.
      Liz

  4. No need to justify posting many bread recipes! I could never get enough, and I’m sure most of the blogosphere would agree 😉 This one looks delicious with the cheese, herbs, roasted peppers… I’m such a sucker for savoury quickbread.

    1. Hi Irene
      Ha ha thank you…I love savoury quickbreads too, just like you. I enjoyed reading through the Shakshuka recipe…it sounds very delicious. Thank you and wish you a fantastic weekend.
      Liz

    1. Hi there,
      Can I have the recipe for the warm bread you’ve just had? I served mine with soup. It was so damn filling and delicious. Thanks for complimenting this one and have a fantastic Friday.

        1. Hi Lignum,
          Thank you, you are very kind. What a lovely bakery with very nice fresh bakes. We lack good bakeries, where I live. One day, maybe I shall visit the Grumpy Baker. Have a lovely weekend!

    1. Miss Winnie,
      Omg there we go “the sexy bread” wow! I love all the ingredients too. I enjoyed every morsel. I would make it again and again and again. Thanks for visiting, Miss Winnie. I just love your name! You must be asleep by now or just “en train de” Have a good night!
      Liz

  5. Gee, Liz. I haven’t made your corn bread yet and now you’ve tempted me with another tasty loaf. And with cheese, herbs, peppers, and sun-dried tomatoes, this is one tasty loaf! I had better get baking or I’m going to fall hopelessly behind. Thanks for sharing a great recipe with us. I’ve pinned it so that I can find it. 🙂

    1. Hi there John,
      I have been so swamped, I haven’t taken a flight to Chicago yet (school, work, homework, sports, drop and pick and blogging). However, I am so thankful that you still looked at my bread and even pinned it. Thanks so much for the pin, John. I really appreciate. I haven’t seen my Pinterest page in a long while.
      And I still insist you are most gracious and kind. My best wishes to Max.

  6. Liz! Excellent looking bread there. I have to say that your instructions are very thorough. My fav is that you ask your readers to gather all their ingredients before even starting. In the biz that’s called mis (mis en place). You’re a pro!

    P.S. Bailey’s Hazelnut? Very tempting.

    1. Hi Janet,
      The post is about bread, but everyone is just focusing on the Baileys, LOL. Someone asked if they are supposed to eat the bread with Baileys. How hilarious. “mis on place” I love that. Sounds even better. Have you ever tried to cook without all ingredients in place? I have, and it’s not amusing at all. I shall give you feedback on the dessert project once I see the book. Have a lovely day!

  7. Looks delicious! I will see what I can find on yeast free bread – it’s not something I tend to bake but I think that there are some good Paul Hollywood recipes out there. Is that a bottle of hazelnut Baileys I spy? Equally delicious!

    1. Hi there,
      You cracked me up. You are supposed to be looking at the bread not the Baileys LOL. That is a bottle of Hazelnut Baileys. I buy some every time I pass through Schiphol, Amsterdam. Damn good stuff, it is. Another blogger asked me if she is supposed to eat the bread with the Baileys…I just loved the bottle. It blended well in the background and the previous day I”d made some dessert with Baileys. Have a lovely day!
      P/S I wouldn’t mind one or two of those Paul Hollywood recipes. That would be lovely!

        1. Thank you so much for the link. That is a huge loaf. I shall definitely try it in the next few days and will give you a feedback. Thanks so much for being so kind. Have a fantastic evening!

    1. Hi Hari,
      I love the way you describe it “classic and homey” It tasted very very nice Hari. it’s one of the best breads I’ve eaten since the year began. Thanks for visiting me. Wish you a great evening!
      Best wishes,
      Liz

  8. What a great combination of flavours. I’m generally not very successful when it comes to bread making but I’m tempted to give this recipe a try, even a clumsy fellow like me can’t go wrong with these instructions.

    1. Oh Lain, you are one of the most sophisticated guys I ever met. Your blog, cooking and photos are all so refreshing. Please give it a try. You’ll love it, I promise you. Thanks for the visit. Wish you a great week!

    1. Ha ha you made me laugh so much. I used the Baileys for making some dessert and then I took the photo with Baileys in the background and I loved it so it became part of the background. No the bread doesn’t go with the Baileys, but I love Baileys!

  9. I love the idea of subbing different ingredients like you do. Wonderous tastes and scents must come from your kitchen. I’m into slow cooker and casserole dishes for Fall and Winter with of course fresh hand made bread or biscuits. None of that store bought stuff.

    1. Hi,
      There you go. None of that store bought stuff for me too. Once you start cooking your own food, you always wonder “how did I eat that store bought crap before?” I am sure gonna make lots of casseroles in fall and winter, and hand made bread of course. Thanks for visiting me. Have a fabulous day!

  10. Oh Liz, that bread is just bursting with flavour. It’s just beautiful! And what a great idea to collect bread recipes for winter soups. Do you make them ahead and freeze them for the winter?

    1. Oh Lidia, you crack me up. I collect recipes and make fresh bread in winter. That’s why I want very easy recipes. I make it fresh every time. Thanks for visiting me, Have a lovely evening!

  11. The sun dried tomatoes seem more appropriate for this bread. So many fresh tomatoes would make the batter way too runny, it seems. More like baked tomatoes with a bit o’ bread around them. I’m sniffing to see if my sweet potatoes are done. I cook them in the rice cooker, and they are perfect. They make great snacks.

    Virtual hugs,

    Judie

    1. Hi Dorrie Anne,
      I love the way you are always ready with ideas. Who would have thought of cooking sweet potatoes in a rice cooker? Now I know. He he!!
      I sort of shied off from the idea of so many fresh tomatoes. The sun-dried is a winner. Please post me some snacks. Your house must be bustling with food. Have a lovely, snack-filled evening.
      Virtual hugs to you too!

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