Single Loaf Bread Recipe

I love a good baking project, especially one that looks impressive but is actually quite simple to make. This single loaf bread recipe with a savory swirl of sun-dried tomato and za’atar creates the most intoxicating aroma as it bakes, filling my kitchen with a warm, herby scent. It’s perfect for elevating weeknight dinners or impressing guests at your next gathering. Forget boring store-bought bread; this recipe yields an impressive result with minimal effort and common ingredients. Follow these easy, step-by-step instructions to create a gorgeous, aromatic loaf.

Ingredients

• 360 ml (1 ½ cups) warm water (40-43°C / 105-110°F): The temperature is crucial for activating the yeast; avoid water that’s too hot, which will kill it, or too cold, which will inhibit rising. Use a kitchen thermometer for accuracy to ensure a perfect rise.
• 7 g (2 ¼ teaspoons) active dry yeast and 10 g (2 teaspoons) granulated sugar: The sugar provides food for the yeast, helping it to activate quickly and produce a light, airy texture. Ensure your yeast is fresh by checking the expiration date and looking for a foamy reaction in the water.
• 500 g (4 cups) all-purpose flour, plus extra for dusting: All-purpose flour provides the right protein balance for a soft yet structured bread loaf. Measuring by weight (grams) is always recommended over volume (cups) for consistent baking results.
• 10 g (1 ½ teaspoons) fine sea salt: Salt balances the sweetness and provides flavor, and also helps regulate the yeast activity during fermentation. Do not add salt directly on top of the yeast during initial activation, as it can hinder the process.
• 30 ml (2 tablespoons) extra virgin olive oil, plus extra for greasing and drizzling: The oil adds richness and tenderness to the crumb of this single loaf bread recipe. Use high-quality extra virgin olive oil for a better flavor profile, especially since it will be used in the filling as well.
• 60 g (½ cup) oil-packed sun-dried tomatoes, drained and finely chopped: Oil-packed tomatoes add more moisture and richness to the filling than dry-packed ones. Finely chop them to ensure an even distribution in the swirl and prevent large chunks from tearing the dough.
• 10 g (1 ½ tablespoons) za’atar spice blend: Za’atar is a Middle Eastern spice blend typically containing thyme, sesame seeds, sumac, and salt. The quality and freshness of the blend greatly impact the final flavor; seek out high-quality imported blends for the best taste.

Instructions

1. Activate Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active. If the mixture does not become foamy after 10 minutes, your water may have been too cold or too hot, or the yeast may be old; start over with fresh yeast. This blooming process ensures this single loaf bread recipe rises properly.

2. Combine Dough: To the yeast mixture, add the flour, salt, and 30 ml (2 tablespoons) of extra virgin olive oil. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Ensure all the flour is incorporated, scraping down the sides of the bowl as needed to create a cohesive mixture. This initial mixing helps develop the gluten before kneading.

3. Knead Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Alternatively, use a stand mixer on medium-low speed for 6-8 minutes. A properly kneaded dough will bounce back slightly when poked gently with a finger, indicating sufficient gluten development. When I make this single loaf bread recipe at home, I often use my stand mixer to get a perfectly smooth dough in about 6 minutes, which makes it feel like an easy weeknight baking project.

4. First Rise: Lightly grease a clean bowl with extra virgin olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. A warm spot promotes a quicker rise; a cooler environment will take longer but can result in more complex flavors. Patience here results in a lighter, airier loaf.

5. Prepare Filling: While the dough rises, prepare the swirl filling: In a small bowl, combine the finely chopped sun-dried tomatoes, 7 g (1 tablespoon) of the za’atar spice blend, and 15 ml (1 tablespoon) of extra virgin olive oil. Mix well to form a paste. Ensure the sun-dried tomatoes are finely chopped or even pulsed in a food processor to create a smooth, spreadable filling. This aromatic blend creates the signature flavor of this single loaf bread recipe.

6. Shape Dough: Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 30 x 20 cm (12 x 8 inches). Use light pressure when punching down to release the gases without overworking the dough. Aim for an even thickness across the rectangle for a consistent swirl pattern.

7. Spread Filling: Spread the sun-dried tomato and za’atar mixture evenly over the entire surface of the rolled-out dough, leaving a small border (about 1 cm / ½ inch) on one long edge clean. The clean border helps ensure the loaf seals tightly and prevents the filling from leaking out during the second rise. A silicone spatula or offset knife works well for spreading the filling evenly.

8. Roll Loaf: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under to create a neat loaf shape. Roll tightly to create a dense swirl pattern; a loose roll will result in large gaps inside the bread. Pinching the seam securely prevents unrolling during baking.

9. Second Rise: Lightly grease a 23 x 13 cm (9 x 5 inch) loaf pan with extra virgin olive oil. Carefully place the shaped dough into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel. Let the loaf rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and looks puffy. A “puffy” appearance (not quite doubled in size) is key to preventing over-proofing in the pan for this single loaf bread recipe.

10. Bake: Preheat your oven to 190°C (375°F). Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 93-96°C (200-205°F). If the top browns too quickly, you can loosely tent it with aluminum foil. A digital thermometer confirms doneness, ensuring a fully cooked center and preventing underbaked dough. Check for doneness early in the baking cycle to avoid overbaking.

11. Cool: Remove the loaf from the oven and immediately transfer it from the pan to a wire rack to cool completely before slicing, about 1-2 hours. This prevents the bottom from becoming soggy. Slicing hot bread crushes the crumb structure and releases moisture, making for a less appealing texture. Ensure complete cooling before cutting for a clean, defined swirl.

12. Serve: For plating, slice the cooled bread into thick pieces to showcase the vibrant red and green swirl. Arrange the slices on a natural wood serving board or a matte white ceramic plate. Lightly drizzle a thin stream of extra virgin olive oil over the slices and the board, then dust with the remaining 3 g (½ tablespoon) za’atar spice blend for aromatic contrast and visual pop. This single loaf bread recipe is ideal for special gatherings due to its striking appearance.

Troubleshooting Common Bread Issues

When making bread at home, a few common issues can arise. Understanding why these happen helps you fix them quickly, ensuring your next attempt at this single loaf bread recipe is perfect. These simple fixes will improve your results right away.

My loaf didn’t rise properly:

This is usually due to inactive yeast or water that was too hot or too cold. Ensure your yeast is fresh and the water temperature is precisely between 105°F and 110°F. Also ensure your rising location is genuinely warm and draft-free; a cold spot will greatly inhibit the rise.

The filling leaked out during baking:

This happens if the seam isn’t fully pinched closed or if the dough was rolled too loosely. When rolling, ensure the seam side is placed down in the loaf pan, and pinch the seam together tightly before placing it in the pan to prevent filling from escaping.

My loaf turned out dense:

Over-kneading can result in a tough, dense crumb, as can adding too much flour during the kneading process. Knead only until the dough passes the windowpane test (stretches thin without tearing) and always measure flour by weight for accuracy in this single loaf bread recipe.

Variations for Your Savory Loaf

While the sun-dried tomato and za’atar combination is fantastic, you can customize this single loaf bread recipe with other flavors to suit your preferences or what’s available in your pantry.

Add Feta Cheese:

Incorporate ½ cup of crumbled feta cheese into the sun-dried tomato and za’atar mixture for extra tang and richness. Feta pairs wonderfully with the Mediterranean flavors in this bread and adds moisture to the swirl, making it a favorite for family dinners.

Herb Swaps:

Instead of za’atar, try using a blend of dried herbs like oregano, basil, and rosemary, or a high-quality Italian seasoning mix. This offers a different profile while maintaining the savory character of the bread for quick meals.

Onion or Garlic Powder:

Mix 1 teaspoon of garlic powder or onion powder into the flour along with the salt to enhance the overall savory base flavor. This subtle addition makes the entire loaf more flavorful without adding extra bulk to the dough.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can. Use the same amount (7g or 2 ¼ tsp) but skip the activation step; add the instant yeast directly to the dry ingredients along with the flour for this single loaf bread recipe. The final rise times will likely be similar.

What can I use instead of Za’atar spice blend?

If you can’t find za’atar, you can substitute it with a mix of dried thyme, oregano, and a pinch of sesame seeds and sumac (if available). The flavor profile will be different, but still complementary to the sun-dried tomato.

Can I use a different size pan for this single loaf bread recipe?

A standard 9×5 inch pan is ideal for this specific amount of dough. If you use a larger pan, the loaf will be shorter and wider; a smaller pan may cause it to overflow during the second rise and baking. Stick to the 9×5 pan for best results.

How do I store the finished bread?

Once completely cool, store the bread in an airtight container at room temperature for up to 3 days. Avoid refrigerating, which dries out bread quickly. For longer storage, freeze slices for up to 3 months; thaw and reheat in a 350°F oven for 5-10 minutes.

Can I add cheese to the swirl?

Absolutely! Adding ½ cup of crumbled feta or grated parmesan to the swirl mixture adds extra savory flavor, perfect for this type of single loaf bread recipe. I’ve found that feta adds a great tangy kick that cuts through the richness of the sun-dried tomatoes.

Why does my loaf top brown too fast?

This can happen in some ovens. If you notice the top browning significantly before the 30-minute mark, loosely tent the top with aluminum foil to prevent burning. Check for doneness with a thermometer to ensure the inside is fully cooked.

Conclusion

This single loaf bread recipe with sun-dried tomatoes and za’atar provides a beautiful, aromatic, and delicious upgrade to basic bread, perfect for elevating everyday meals or entertaining. Try making this versatile single loaf bread recipe this week for a simple yet satisfying baking project; save it to Pinterest for later!

single loaf bread recipe

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• Author: Samantha Hayes
• Total Time: 70 minutes
• Yield: 1 loaf (8 servings) 1x
• Diet: Vegetarian

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Description

A savory single loaf bread recipe featuring a vibrant swirl of sun-dried tomatoes and za’atar spice blend, perfect for weeknight dinners or special gatherings.

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Ingredients

Scale 1x2x3x

• 1.5 cups warm water (105-110°F)
• 2.25 teaspoons active dry yeast
• 2 teaspoons granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1.5 teaspoons fine sea salt
• 3 tablespoons extra virgin olive oil, plus extra for greasing and drizzling
• 0.5 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1.5 tablespoons za’atar spice blend

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Instructions

1. Activate Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
2. Combine Dough: Add the flour, salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a spoon or stand mixer until a shaggy dough forms.
3. Knead Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer for 6-8 minutes on medium-low speed.
4. First Rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Prepare Filling: While the dough rises, combine the finely chopped sun-dried tomatoes, 1 tablespoon of za’atar, and 1 tablespoon of extra virgin olive oil in a small bowl to form a paste.
6. Shape Dough: Gently punch down the dough and roll it into a 12×8 inch rectangle on a lightly floured surface.
7. Spread Filling: Spread the sun-dried tomato and za’atar mixture evenly over the dough, leaving a 0.5 inch border on one long edge.
8. Roll Loaf: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under.
9. Second Rise: Place the shaped dough into a lightly greased 9×5 inch loaf pan. Cover loosely and let rise in a warm place for 30-45 minutes until nearly doubled in size.
10. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-205°F (93-96°C).
11. Cool: Remove the loaf from the oven and transfer immediately to a wire rack to cool completely for 1-2 hours before slicing.
12. Serve: Slice the cooled bread, lightly drizzle with extra virgin olive oil, and dust with the remaining 0.5 tablespoon of za’atar.

Notes

Ensure yeast is fresh and water temperature is accurate (105-110°F) for proper activation. For best results, measure flour by weight (500g) rather than volume. Let the loaf cool completely (1-2 hours) on a wire rack before slicing to avoid crushing the crumb structure.

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice (120 g)
• Calories: 300 calories
• Sugar: 1 g
• Sodium: 490 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 0 mg