Sun-dried Tomato Parmesan Bread Recipe

Posted on August 08, 2016 by Adriana Nelson | 0 comments

Dough Your Own!

Ankarsrum Mixer - Black ChromeIf you want to up your game and make your own bread, we have just the thing for you! We are proud to introduce the Ankarsrum Assistant,  the ULTIMATE mixer for the home. Originally designed in Sweden in the 1940’s by Electrolux, the Assistant  is still made in Sweden by the company that made many of the original parts and the motor, Ankarsrum, who also make the motor assembly for Vita-Mix blenders. It uses a belt-driven motor, which is more efficient and quieter than gear motors. The motor is 600 watts, and at 7 quarts the stainless steel bowl can accommodate a recipe that makes 12 POUNDS of dough! While it comes with a dough hook, the roller and scraper attachments allow for a gentler kneading for those recipes that need it. 

Ashley from Ankarum USA, who has been baking since she was 12, has shared this recipe for a Sun-Dried Tomato and Parmesan Bread made in the Emile Henry Cloche  that would make a delicious panino!

Sun-dried Tomato Parmesan Bread

1 3/4 cup warm water
1/3 cup oil from the jar of sun dried tomatoes
1/3 cup honey
2 tsp. salt
1 Tbsp. wheat gluten
4 – 4 1/2 cups high protein wheat flour*
2 Tbsp. instant yeast
1 (7.5 oz.) jar of sun dried tomatoes packed in oil
1 1/2 cups freshly grated parmesan cheese


Place the cloche base in the oven and preheat to 400º.**

Position stainless steel bowl on the Ankarsrum and put scraper and dough roller into place. Dough roller should be resting against the side of the bowl. Start by adding water, oil, honey, salt, and gluten into the stainless steel bowl. Turn machine on, allowing liquids to mix on the slowest speed (speed knob set to 12 o’clock) for about 1 minute. Add approximately half the amount of flour as well as the yeast. Turn speed up to a low/medium speed (about 2 o’clock)  and add another cup of flour. Adjust the arm/roller away from the side of the bowl and lock it in place, so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl. Add the last cup of flour and adjust speed to a medium speed (about 4 o’clock). Add the tomatoes and cheese and set the timer on the Ankarsrum for 4-6 minutes.

The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, let it rest in the stainless steel bowl for 10 minutes. This will make it easier to shape. Turn dough out onto a floured board. Taking the edge of the dough, fold it towards the middle, pressing down with the heal of your hand. Rotate the dough around so that you fold the other side in towards the middle until you have formed a smooth ball. Place dough ball (ugly side down) in the center of the hot cloche base, slash dough if desired, place dome on top of base and place in preheated oven for 35 minutes. Remove lid and bake for an additional 5-7 minutes or until crust is golden brown. [If using for Panini, go for the lesser amount of time with the lid off so the crust doesn’t get too crunchy!—Stuart]

Yields: 1 (2 pound) loaf of bread

*Cook’s Note: To use freshly milled or store bought whole wheat flour, I recommend using a hard white wheat flour. Due to the amount of moisture in freshly milled whole wheat flour, I recommend reducing the water to 1 1/2 cup for this recipe.

**Cook’s Note: Every oven is different. If you know your oven runs a bit hot, bake this recipe at 350º.

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