Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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
© 2016 Land O'Lakes, Inc.
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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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