Ever get stuck in a sandwich rut? That was me—until I learned how sun-dried tomatoes and parmesan could completely transform a simple loaf into something snack-worthy, craveable, and straight-up addictive.
I first made this for a leftover turkey sandwich, and now it’s a non-negotiable in my bread machine lineup.
That tomato-infused flavor? Unreal. And don’t get me started on the cheesy crust that develops when you toast it.
Why This Bread Machine Recipe Is a Flavor Bomb
This isn’t your average tomato bread. It’s rich, savory, and loaded with bold Italian flavor thanks to a triple punch of tomato sauce, sun-dried tomatoes, and parmesan cheese.
- Bold flavor twist: Tangy tomato meets nutty parmesan for a savory loaf that’s anything but boring.
- Perfect for toasting: The cheese melts beautifully into the crumb, giving it an unbeatable texture.
- Looks as good as it tastes: That deep reddish-orange hue from the tomato sauce gives this loaf serious table appeal.
- Ideal for sandwiches: Holds up to juicy fillings without going soggy or falling apart.
- Customizable herbs: The Italian herb blend adds depth, but you can play with oregano, basil, or rosemary for your own spin.
Best Ways to Serve This Bread Machine Recipe
This loaf is ultra-versatile. You can keep it simple with a swipe of butter or go full gourmet.
- Italian grinder: Layer it up with Genoa salami, pepperoni, and mozzarella for a deli-style masterpiece.
- Grilled cheese upgrade: Add provolone and roasted red peppers, then pair with tomato soup.
- Meatball melt: Open-faced, sauced-up, and melted under the broiler—basically a pizza-meets-sandwich.
- Brunch-ready toast: Top with smashed avocado and a soft-boiled egg for a savory start.
- Charcuterie sidekick: Cut into cubes for dipping in oil, balsamic, or a cheesy spread.
Bread Machine Tips for the Perfect Loaf
This recipe is designed for the basic/white setting on most bread machines, and the process is completely hands-off once everything is loaded into the pan.
A few pro tips:
- Shredded parmesan melts into the dough, adding flavor without clumping—don’t skip it.
- Add liquids first: Always layer ingredients with water and tomato sauce on the bottom, and yeast on top to avoid premature activation.
- Finely chop your tomatoes: The smaller the pieces, the better they distribute throughout the loaf.
- Don’t peek too early: Let the machine do its thing, especially during the rise cycle.
Substitutions & Diet-Friendly Tweaks
While this is an indulgent bread, you can definitely make a few adjustments to suit your lifestyle or pantry.
- Gluten-free option: Use a 1:1 gluten-free bread flour blend and monitor the moisture (tomato sauce can throw off texture).
- Low-sodium version: Opt for low-sodium tomato sauce and reduce or skip the added salt.
- Dairy-free: Swap parmesan for a plant-based shredded cheese that melts well.
- Whole grain boost: Increase the whole wheat flour ratio slightly for added fiber—just watch hydration levels.
- Spicy variation: Add a pinch of crushed red pepper flakes or a splash of hot sauce for a fiery twist.
Why It Belongs in Your Weekly Meal Prep
Let’s be real: most of us don’t have time to bake from scratch midweek. That’s where this bread machine recipe shines.
- Set it and forget it: Load the ingredients, hit start, and come back to a house that smells like heaven.
- Great for freezing: Slice and freeze for up to a month—just toast slices straight from the freezer.
- Meal prep gold: Perfect base for sandwiches, quick snacks, and emergency toast situations.
- Family-approved: Even picky eaters love the mellow tomato flavor and cheesy top.
It’s recipes like this that make me wonder how I ever got by without a bread machine. This loaf is comfort food with a flavor upgrade—easy, no-fuss, and endlessly delicious.g
Sun-Dried Tomato Parmesan Bread Machine Recipe
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
Basic Version – 1½-Pound Loaf
- ⅔ cup water
- 3 tbsp sun-dried tomatoes in oil finely chopped
- ½ cup canned tomato sauce
- 1 tbsp butter softened and cut into pieces
- 1 cup Parmesan cheese shredded
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 tbsp brown sugar packed
- 1 tsp Italian herb blend
- ½ tsp kosher salt
- 1 tsp yeast
Larger Version – 2-Pound Loaf
- ¾ cup water
- ¼ cup sun-dried tomatoes in oil finely chopped
- ¾ cup canned tomato sauce
- 1½ tbsp butter softened and cut into pieces
- 1⅓ cups Parmesan cheese shredded
- 2⅔ cups bread flour
- 1½ cups whole wheat flour
- 2 tbsp brown sugar packed
- 1½ tsp Italian herb blend
- ¾ tsp kosher salt
- 1¼ tsp yeast
Instructions
- Add ingredients to your bread machine pan in the order listed for your selected loaf size: start with water and end with yeast.
- Use the Basic/White setting on your bread machine.
- Select the loaf size that matches your ingredients (1½ or 2-pound).
- Start the machine and let it complete the cycle.
- Once baking is complete, remove the loaf and transfer to a wire rack.
- Let cool for at least 30 minutes before slicing to allow the crumb to set.
Notes
- Make an Italian grinder with slices of salami, capicola, and mozzarella.
- Grill with roasted peppers and provolone for a gourmet sandwich.
- Toast and top with meatballs and mozzarella for an open-faced sandwich.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.