Cherry Tomato, Feta-Swiss Cheese & Herbs Bread
A savory bread that's made with cherry tomatoes, feta, Swiss cheese, and lots of fresh herbs will definitely be a winner part at your dinner table. It's cheesy, herbal and moist, and you will find some juicy-sweet explosions in every bite because of these roasted cherry tomatoes.
Yield
8 servingsPrep
15 minCook
45 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
mixed herbs
|
* |
| ⅓ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
white wine
|
*
|
| 1 ⅓ | cups |
feta cheese
crumbled |
|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 | cup |
swiss cheese
shredded |
|
| 2 | small |
red chili peppers
fresh, seeded and finely chopped, optional |
*
|
| 2 ½ | cups |
cherry tomatoes
or grape tomatoes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
mixed herbs
|
* |
| 79 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
white wine
|
*
|
| 315 | ml |
feta cheese
crumbled |
|
| 5 | ml |
yeast, active dry
|
|
| 237 | ml |
swiss cheese
shredded |
|
| 2 | small |
red chili peppers
fresh, seeded and finely chopped, optional |
*
|
| 591 | ml |
cherry tomatoes
or grape tomatoes |
|
Directions
In a large mixing bowl, whisk the eggs well.
Add the flour, and mix until well combined.
In another medium bowl, mix together all the herbs (fresh, the combination of parsley, thyme, oregano, basil, sage and rosemary, choose a few kinds of these fresh herbs, or use 2 tablespoons of dried), olive oil and white wine until well blended. Set aside.
Add two cheeses into flour-egg mixture.
Pour the herb-oil mixture in, and stir until well mixed.
Sprinkle the yeast over.
Add the chili peppers if using and cherry tomatoes, and stir until evenly distributed.
Cover with a plastic wrap or clean kitchen towel.
Allow to sit at a warm place for about 1 hour, the dough will not rise too much, just let the flavor marry altogether.
Preheat the oven to 400℉ (200℃).
Place the batter into a well butter and floured spring-form pan. (We used a bundt cake pan, and the bottom of the bread was a little bit stuck; so definitely not recommend to use bundt cake pan)
Put it into the preheated oven, lower the oven temperature to 325℉ (160℃) right away.
Bake for about 40 to 45 minutes, until a wooden stick inserted comes out almost clean.
Transfer the bread onto a wire rack, and let cool in the pan for about 5 minutes.
Remove from the pan, and place on the wire rack to let cool to room temperature.
Serve or store in an air-tight container into the frige up to 2 to 3 days.
