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This hearty bread recipe has a hint of basil.
Heat oven to 350°F.
Combine all flavored butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in 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.
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 30-35 minutes or until golden brown. Remove from baking sheet; cool completely. Serve with flavored butter.
*Substitute 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried oregano leaves and 1/8 teaspoon dried sage.
Dietary Fiber: <1g
It came out wonderful !!!! But I'm curious why you called it a yeast bread in answer to the question about freezing the dough. I might chop up a little halapenos in a future loaf.......Anyway, I'll definitely double the recipe next time because two boule's are not enough !!!
This recipe was easy but fyi it doesn't make bread - it makes 2 big biscuits! I was questioning the lack of yeast. Not that I dislike cheesy biscuits...
WOW this bread is delicious. Looked beautiful right out of the oven, and tasted so good my four roommates and I finished off one loaf before dinner even started (even the low-carb one made an exception). I will absolutely make this again.
This bread was wonderful on a Sunday morning. I substituted yoghurt for the sour cream in the recipe and it was delicious! I set out a couple slices overnight and made French toast the next day. Thanks for always having such great recipes on the site! P.S. your light butter spread with only 3 ingredients instead of 17 has won me over too. Great flavor. Lulu L.
The bread was easy to make and came out moist and yummy!However, 1 teaspoon of basil was too much. Next time, I'll use 1/2 teaspoon in the bread. Same for the seasoned butter.Will definitely make it again.
Made two beautiful loaves of tasty bread. I used a teaspoon of high quality basil leaves from a new container and thought the basil flavor was a bit too intense. Next time I will cut back slightly on dried basil leaves. Planning to make it for a charity bake sale soon.
OMG! I could make a meal out of this bread alone... The hardest part of making this bread was cleaning up the oily mess I made chopping the tomatos!I do all my baking on a Silpat sheet, so I didn't have to grease the pan. Both loafs turned out perfect, and I took one to work to share. I will CERTAINLY be making this recipe again. *****5-Stars*****
This is very easy, even for a non-bread maker like me. Very tasty! I like to make it for use with a hot brocolli cheese dip.
This bread is SO good! The only change I made was to use fresh basil. Good thing it makes 2 loaves. I brought one to my favorite vendor at our Farmer's Market thinking I'd keep the other, but a friend stopped by and wanted a taste, mostly because it smells so fantastic, and she ended up asking for the whole loaf! It's that good! I only had one little taste so I'm baking it again as I type this review. I can't wait to try it toasted with herb butter!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1071
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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