Basil Tomato Bread With Herb Spread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A non-yeast bread From Land O Lakes. Ingredients:
1/2 cup butter, softened |
2 tablespoons grated parmesan cheese |
1 teaspoon italian seasoning |
2 1/2 cups all-purpose flour |
1/3 cup grated parmesan cheese |
1 tablespoon sugar |
2 teaspoons instant minced onion |
1 teaspoon baking soda |
1/2 teaspoon dried basil leaves |
1/2 teaspoon salt |
1 cup sour cream |
1/3 cup milk |
1/3 cup sun-dried tomato packed in oil, drained and chopped |
1/4 cup butter, melted |
1 egg white, slightly beaten |
2 tablespoons grated parmesan cheese |
Directions:
1. Heat oven to 350°F
2. Combine all spread ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
3. Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in large bowl. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Divide dough in half. Pat each half into 4 1/2-inch round loaf.
4. Place loaves 3 inches apart onto greased baking sheet. Brush tops with egg white. Sprinkle with 2 tablespoons Parmesan cheese. Cut an X about 1/2-inch deep in top of each loaf. Bake for 30 to 35 minutes or until golden brown. Remove from baking sheet; cool completely. Serve with prepared herb spread.
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