Cheese Basil and Sun-dried Tomato Bread

My Favourite Teatime Treats

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_1306Have you ever attended a refresher course? The Collins dictionary defines it as “A training course in which people improve their knowledge or skills and learn about new developments that are related to the job that they do”. I attended one, early this month, right here in my house. The subject matter was “bread” and I was both the student and the instructor. It was fun. I got to refresh my bread making skills and learnt some of the key aspects of making good bread. I used instant yeast in all my recipes. I find it easy to use especially if you’re just baking a loaf or two.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0109This is one of the breads I made that week (I made about 20 different kinds of breads-we were drowning in bread). Most of them I used to make but never kept my recipes in a retrievable format like a blog. I’m happy I’ll be able to find all my favourite bread recipes once they are all posted. The Cheese Basil and Sun-dried Tomato bread is best eaten fresh while it’s still warm and the cheese is still soft and stringy. If you ever make it, please give me a shout. I wish you a happy Sunday… and a happy blogging wherever you are!

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0112I gobbled up two pieces in minutes…it was really delicious and filling with soup…

  • Ingredients
  • 450g all-purpose (plain) flour (1 Ib, 3 cups Australian; 3½ cups US)- I used half all-purpose and half whole wheat flour
  • 1½ teaspoons instant yeast (Fleischmann’s)
  • ½-1 teaspoon freshly ground black pepper
  • ¾-1 teaspoon salt or to taste
  • 1 teaspoon castor sugar
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 clove garlic crushed
  • 8 sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons finely shredded basil
  • 150ml (⅔ cups) warm milk
  • 180ml (⅔ cups + 2 tablespoons) warm water
  • 150g mature cheddar cheese cubed (I used Canadian white cheese)
  • 25g (1oz) cheddar cheese grated
  • 1 small egg beaten
  • 2 teaspoons poppy seeds
  • 2 teaspoons sesame seeds

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0045Please always remember to assemble all ingredients before you start

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0047Preheat oven to 425°F (220°C) 15 minutes before baking bread. Grease and line an 8 inch (20.5 cm) round cake tin with parchment (greaseproof paper). Sift the flour, yeast, pepper, salt and sugar into a bowl.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0050Add the parmesan, garlic, sun-dried tomatoes and basil and stir to mix. Make a well in the centre.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0052Add the water and milk and mix to a soft but not sticky dough.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0056Turn out on to a floured surface and knead for 5 minutes

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0059until smooth and free from cracks.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0064Place in a lightly oiled bowl, cover with cling wrap (plastic wrap) and leave in a warm place for 30-40 minutes or until doubled in size.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0065Knock back the dough until smooth and pliable

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0068and then divide into 8 equal portions. Divide the cheese into 8 portions and knead each cheese portion into the dough portions. Form each dough into a smooth round

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0069and arrange into the tin, placing seven round the edge with one in the middle.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0074 Cover with an oiled cling wrap and place in a warm place for 20-30 minutes or until well risen.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0076Brush with beaten egg, sprinkle with the grated cheddar cheese and the poppy and sesame seeds.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0079Bake for 25-30 minutes until golden. When cooked the loaf will sound hollow if tapped on the base. Break into portions to serve. This bread is best served warm. I baked for 30 minutes.

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0086Transfer to a cooling rack to cool

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_1304Please make sure you eat this bread while it’s still warm

Cheese, Basil and Sun-dried Tomato Bread myfavouritepastime.com_0101_2I really enjoyed mine with a huge bowl of soup….I even forgot to take a photo of the soup

Cheese Basil and Sun-dried Tomato Bread

Original Recipe from Womans Own Cakes and Bakes : Preparation: 30 minutes + 1½ hours standing time; Baking Time: 25-30 minutes;

Ingredients

  • 450g all-purpose (plain)  flour (1 Ib, 3 cups Australian; 3½ cups US) I used half all-purpose and half whole wheat flour
  • 1½ teaspoons instant yeast (Fleischmann’s) 
  • ½-1 teaspoon freshly ground black pepper
  • ¾-1 teaspoon salt or to taste
  • 1 teaspoon castor sugar
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 clove garlic crushed
  • 8 sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons freshly shredded basil
  • 150ml (⅔ cups) warm milk
  • 180ml (⅔ cups + 2 tablespoons) warm water
  • 150g mature sharp cheddar cheese cubed (I used 2 year old Canadian white cheddar cheese)
  • 25g (1oz) cheddar cheese grated ( I used Canadian white)
  • 1 small egg beaten
  • 2 teaspoons poppy seeds
  • 2 teaspoons sesame seeds

Instructions

  1. Preheat oven to 425°F (220°C) 15 minutes before baking bread. Grease and line an 8 inch (20.5 cm) round cake tin with parchment (greaseproof paper).
  2. Sift the flour, yeast, pepper, salt and sugar into a bowl. Add the parmesan, garlic, sun-dried tomatoes and basil and stir to mix. Make a well in the centre.
  3. Add the water and milk and mix to a soft but not sticky dough. Turn out on to a floured surface and knead for 5 minutes until smooth and free from cracks. Place in a lightly oiled bowl, cover with cling wrap (plastic wrap) and leave in a warm place for 30-40 minutes or until doubled in size.
  4. Knock back the dough until smooth and pliable and then divide into 8 equal portions. Divide the cheese into 8 portions and knead each cheese portion into the dough portions. Form each dough into a smooth round and arrange into the tin, placing seven round the edge with one in the middle. Cover with an oiled cling wrap and place in a warm place for 20-30 minutes or until well risen.
  5. Brush with beaten egg, sprinkle with the grated cheddar cheese and the poppy and sesame seeds. Bake for 25-30 minutes until golden. When cooked the loaf will sound hollow if tapped on the base. Break into portions to serve. This bread is best served warm.
  6. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  7. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 400°F (220°C) for 30 minutes.
  2. 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. My best advice: please use a weighing scale. myfavouritepastime.com

Author: Liz

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

67 thoughts

  1. Wow, this is a great bread recipe ! Must be perfect for a picnic, too. You’re right, using a weighing scale is really helpful, especially for baking ! Have a wonderful weekend !

      1. Sun is shining here, flowers and trees are blooming, this is very pleasant (except for the pollution, which has been terrible these weeks in the big cities..) What about Canada ? (I don’t where you are from exactly…) We planned to visit Quebec and/or Vancouver..but unfortunately we won’t be able to.. Have a beautiful day, Liz !

        1. Oh we had snow yesterday and today it’s raining. No sign of sun, flowers or blooms yet. We are still waiting for spring to come. I live in Ontario our largest city is Toronto. I live 1 hour from Toronto. I’m sorry to hear your planned visit to Canada didn’t materialize. I hope you’ll have another chance to visit Canada I wish you a wonderful spring. Happy Cleaning!
          Liz

  2. I love adding chunks of cheese into bread loaves. The aroma while it bakes is so appealing and the flavor incredible. I give you credit for conducting and taking this refresher course. Sometimes it pays to take a step back and examine what we’ve been doing. Of course, now the pressure’s on as we all wait to see what you’ve learned. If today’s bread is any indication, Liz, we’re in for a real treat! 🙂

    1. Hi John,
      Ha ha I gave all the credit to myself, after all I was the student and the instructor at the same time. It was really great to spend some time just baking bread and comparing notes. I learnt a lot…you shall be seeing so much bread you shall start feeling dizzy (LOL). You are definitely in for a treat, John. No bragging! My warmest wishes to Max…and have a lovely weekend!
      Liz

    1. I shall definitely check out your Indian bread fest. I want to learn how to make the perfect naan bread. I wish you a wonderful evening!
      Liz

  3. This is one of the most beautiful loaves I have ever seen – gorgeous! This one I must try. A few questions (altough if you knew the answer you would have probably mentioned it). Have you ever tried making this bread with only whole- wheat flour? Does the dough handle a longer rise time (if I should want to make it a couple of hours ahead)

    1. Hi Afra,
      I am sorry I got so mixed up with messages and never quite saw this one. I always mix whole and white flour but I’m sure you can make it with only wheat and it probably will take the same time to rise. You just need to keep it a warm place. Please give me a feedback, if you make it. Thanks and wish you a wonderful weekend!
      Liz

  4. So absolutely pleased you put in the different measurements. I know, when you’re baking, it’s best to do it by weight, but we Americans can be a stubborn lot – ! Thank you!

    1. I much prefer to weigh. You’ll never go wrong when you weigh. I started weighing when I baked my first cake so I’m so used to it. It doesn’t seem like work at all. Have a lovely day!
      Liz

    1. Thanks Naomi. I learnt a lot that week. I’m not an expert but It’s easier for me to make bread, now. Have a lovely weekend. I can’t find a link to your blog on this comment. If I find it elsewhere I’ll visit your blog.

  5. Look at you go! You have become my go-to person for recipes. I bet your house smelled heavenly when you were in the midst of all the bread making. Interesting that you used instant yeast in all the breads, I prefer it to the sponge method myself and find it works perfectly well. Sorry I’ve been remiss on commenting of late…my friends from Australia flew out to meet me here and we’ve just had the best time. I hate being so far away. I was treated to some lovely gifts from there as my friend knows me so well, among a few other things a pair of sterling silver earrings in the shape of a gum tree leaf. My time here ends this upcoming Friday….then off to Mexico for a month! Hoping spring is finding it’s way to your part of the world, all the best in the coming week!

    1. I had a huge backlog of messages this last week, sorry about the late response. My house smelt so good, and the children loved finding a different loaves every single day. I ate so much bread…I think I added 2-4 kilos during that time. I am too lazy. I always want instant things that’s why I prefer instant yeast and probably the reason why I’ve never tried sourdough. I’ve been procrastinating for years (LOL). Maybe one day I’ll get enough motivation to try sourdough. I can’t really remember if I have any friends in Australia mmm..I hope you loved all the gifts you were given. A lot of people re-gift after christmas. I’ve never been to Mexico. Maybe one day…but it’s not even in my bucket list. I shall check out your posts on Mexico. Sorry I’ve been trying to re-organize myself to work smarter and spend less time on posts. I seem to be getting there. We’ve had rain in the last two days with temperatures of about 5-6C. It will creep in slowly. Have a wonderful time and my warm wishes to your family and friends. I bet you’ll be eating lots of chilli? Best wishes and thank you so much for being so gracious! You’re phenomenal!!!

      1. Strangely no chili, that seems to be more a Texas and southern Arizona thing! Lots to enchiladas, tacos, burritos and other things. I’m not familiar with. The first night we were here we went to a restaurant and I had breaded prawns stuffed with cream cheese and the sauce to dip them was crushed strawberries. There was also rice and retried beans! Different but good!

        1. I always imagined the whole of Mexico is sizzling with chilli. I like unfamiliar things, it makes life more interesting although sometimes foods can be disappointing I’m glad it’s different, but good. Enjoy the rest of it!
          Liz

    1. Oh yes I completely understand. I’d been procrastinating for a year until I said, enough is enough, and got round to doing it. I’m happy I did!
      Liz

  6. 20 kinds in one week? Lordy, you’ve been busy Liz! It seems we readers are going to have many, many delicious recipes to try in the future 🙂 I for one can’t wait! This particular one sounds fantastic, and your stunning photos are absolutely tempting!

    1. Ha ha I made 2-3 breads a day. After three days I became a semi-professional I loved every single bread I made. It was a great experience!
      Liz

  7. Oh, my! Now your TALKIN’!!! All my favorite things right there! Bread is on the agenda for Monday, so I can see that there may very well be an experiment in the offing.

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