According to my neighbor, this 'Golden Delight' is the most delicious dish she's ever tasted!. Full recipe 👇 💬

 

Cooktop Cove: According to my neighbor, this 'Golden Delight' is the most delicious dish she's ever tasted!

By McKayla Davis

There's something truly comforting about the scent of freshly baked bread wafting through the house, especially when it's as flavorful as this sun-dried tomato and herb bread. This recipe brings together the rustic charm of sun-dried tomatoes and the aromatic allure of mixed herbs, creating a bread that's perfect for any family gathering. It's inspired by the rich culinary traditions of the Mediterranean, where sun-dried tomatoes and herbs are staples in many dishes. Whether you're a seasoned baker or just starting out, this bread is a wonderful way to bring a touch of warmth and homemade goodness to your table.

This sun-dried tomato and herb bread pairs beautifully with a variety of dishes. Consider serving it alongside a hearty bowl of tomato basil soup, or as a tasty accompaniment to your favorite pasta dish. It's also delightful when simply toasted and topped with a spread of creamy goat cheese. For a light meal, serve it with a fresh green salad drizzled with balsamic vinaigrette. Its versatility makes it a great addition to any meal, whether it's a casual family dinner or a special occasion.

Oven Baked Sun-Dried Tomato and Herb Bread

Servings: 8-10 servings

Ingredients

3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 110°F/45°C)
1/4 cup olive oil
1/4 cup sun-dried tomatoes, chopped
1 tablespoon sugar
1 teaspoon salt
1 tablespoon mixed dried herbs (such as oregano, basil, and thyme)
Extra olive oil for brushing

Directions

In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for about 5-10 minutes, or until it's frothy.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.

Punch down the dough, then knead in the sun-dried tomatoes and mixed herbs until evenly distributed.

Shape the dough into a loaf and place it in a greased rectangular metal baking pan. Cover and let it rise again for about 30 minutes, or until doubled.

Preheat your oven to 375°F (190°C).

Brush the top of the loaf with a little olive oil, then bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Slice and enjoy!

Variations & Tips

For a twist, try adding some grated Parmesan cheese to the dough for a cheesy flavor. If you have picky eaters, consider replacing the sun-dried tomatoes with olives or caramelized onions for a different taste. You can also experiment with different herbs, like rosemary or dill, to suit your family's preferences. This bread is versatile and can be adapted to include your favorite toppings and flavors.