Sun Bread Recipes

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

No-Knead Sun-dried Tomato Garlic Basil Bread image

An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.

Provided by SPICYGIRL

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 4h20m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon white sugar
1 ¼ cups warm water
1 tablespoon olive oil
1 tablespoon cornmeal, or more as needed
½ cup chopped dry-pack sun-dried tomatoes
1 tablespoon dried basil
2 cloves garlic, minced

Steps:

Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
Dust a baking sheet with cornmeal.
Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until loaf is golden brown, about 30 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g

SUNFLOWER BREAD

Sunflower Bread image

I do the cooking at our family-owned guest ranch. I use thick slices of this nutty bread as an accompaniment to soup in winter and as sandwich bread in summer. Visitors can't resist this bread.

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
1 cup whole wheat flour
1 cup salted sunflower kernels, toasted
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-1/4 cups water
1/2 cup milk
1/3 cup honey
3 tablespoons butter
Additional salted sunflower kernels, optional

Steps:

In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

LISA'S SUNFLOWER BREAD

Lisa's Sunflower Bread image

The sunflower seeds give this bread a great crunchy texture and the molasses makes it warm and sassy. You can substitute whole wheat flour for some of the bread flour if you like.

Provided by LISA GALLOWAY

Categories Bread Yeast Bread Recipes

Time 3h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 (.25 ounce) package active dry yeast
1 ¼ cups warm skim milk
2 tablespoons margarine, melted
3 tablespoons molasses
1 teaspoon white sugar
3 cups bread flour
½ cup wheat bran
¼ cup sunflower seeds

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 11.6 g, Cholesterol 0.8 mg, Fat 5.2 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 50.8 mg, Sugar 6.7 g

"SUN" BREAD

This is traditional bread from Bulgaria,often used on Christmas eve.Enriched with eggs and fetta cheese(you could replace with other cheese on ur choice) this bread will make you love it and definately do it again!I got this recipe from my granma ,she tought me making it when I was only 8.I apologise if there are spelling or grammar mistakes.I'm translating it from Bulgarian to English!

Provided by stan83

Time 1h30m

Yield Makes Pieces

Number Of Ingredients 0

Ingredients

Steps:

Stir in the yeast and sugar into the warmed water with a pinch of the flour and set aside to allow to start prooving!Meanwhile melt the butter and start making the dough.
When the yeast has "bubbled up",In a large bowl sift the flour and add the salt,making a hole in the middle,add the yoghurt,oil and 3 eggs( leave one yolk for the egg wash).Add the yeast and make a smooth dough! Do not over knead! If dry you might nead to add a little bit more water!
Separate into 2 equal-sized balls and roll out one of them into a circle about 1 cm thick!Add already made filling of eggs and cheese,then roll out the other ball and place on top of first one!brush with the melted butter!
Now roll the bread just like a roulade and twist the ends gently into different sides to tighten the it!
Using a knife cut the into 8 even-sized pieces!In the middle of 25 cm greased deep baking tray put the two pieces from the end and then arange the middle pieces around them!
Egg wash and bake for about 45 mins! Might need a bit longer depending on oven,If needed cover to avoid burning!

SUN-DRIED TOMATO PROVOLONE BREAD

Sun-Dried Tomato Provolone Bread image

This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Time 1h10m

Yield 3 mini loaves (6 slices each).

Number Of Ingredients 13

Ingredients

1/3 cup oil-packed sun-dried tomatoes
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1-1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground pepper
2 large eggs
1-1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

Steps:

Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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