Sun-Dried Tomato 'n' Basil Wreath Recipe

Sun-Dried Tomato 'n' Basil Wreath RecipePhoto by: Taste of Home Sun-Dried Tomato 'n' Basil Wreath Recipe Rating 0

I added to a family recipe to create this bright and pretty wreath. Served with herb butter, it makes a special accompaniment to holiday meals. —Teresa Morancie of Brewer, Maine

This recipe is:

Contest Winning

Healthy

Diabetic Friendly

0
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Sun-Dried Tomato 'n' Basil Wreath Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Sun-Dried Tomato 'n' Basil Wreath Recipe
  • Prep: 50 min. + rising Bake: 20 min.
  • Yield: 12 Servings
50 20 70

Ingredients

  • 1/2 cup boiling water
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup fat-free milk
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 4-1/2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 egg, beaten
  • 2-1/4 to 2-1/2 cups all-purpose flour
  • HERB BUTTER:
  • 1 tablespoon butter
  • 2-1/4 teaspoons minced fresh basil
  • 1-1/2 teaspoons grated Parmesan cheese
  • 1-1/2 teaspoons olive oil

Directions

  • Pour boiling water over tomatoes; let stand 15 minutes. In a saucepan, combine the next six ingredients. Drain and chop tomatoes; add to pan. Cook and stir mixture over low heat until sugar is dissolved. Remove from heat; cool slightly.
  • In a large bowl, dissolve yeast in warm water. Add tomato mixture, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on a floured surface until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise until doubled, about 1 hour.
  • In a small saucepan, melt butter; add the basil, Parmesan and oil. Keep warm. Punch dough down; divide into three portions. Shape each into an 18-in. rope.
  • Brush with half of herb butter. Place ropes on a baking sheet coated with cooking spray; braid and shape into a wreath. Pinch ends to seal. Cover and let rise until doubled, about 40 minutes.
  • Brush with remaining herb butter. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 155 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 207 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Sun-Dried Tomato 'n' Basil Wreath in Light & Tasty December/January 2007, p33

Taste of Home

Featured Videos

  • Healthy Cooking Tips

    Whether you're a diabetic, cutting calories, or watching your carbs cooking healthy meals can be a challenge. Here are some great and easy tips to remember for cooking healthy and delicious meals.

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Sun-Dried Tomato 'n' Basil Wreath (0)

Sun-Dried Tomato 'n' Basil Wreath Recipe

Sun-Dried Tomato 'n' Basil Wreath

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Father's Day Recipes

Fathers Day Recipes
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT