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Tomato-Olive Bread

Fresh.n.Natural's picture
Ingredients
  All purpose flour 1080 Milliliter (4 1/2 Cups)
  Sugar 60 Milliliter (4 Tablespoons)
  Salt 2 Teaspoon (10 Milliliters)
  Italian seasoning/A mixture of dried oregano, basil, marjoram and parsley 4 Teaspoon (20 Milliliters)
  Active dry yeast 1 Tablespoon (1 Package)
  Water 295 Milliliter (1 1/4 Cup)
  Olive oil 45 Milliliter (3 Tablespoons)
  Sun dried tomato halves 6 , rehydrated
  Pitted ripe olives 20 Large, chopped
  Cornmeal 1 Cup (16 tbs)
Directions

In large mixing bowl, combine 2 cups Hour, sugar, salt, Italian seasoning and yeast.
Heat water and oil to 120-130°F (49-54°C).
Add to flour mixture.
Beat with electric mixer 3 minutes on medium speed.
Add tomato halves and olives; beat 1 additional minute.
By hand, stir in remaining flour to make a stiff dough.
Turn out onto floured surface, knead until smooth and elastic about 5-7 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place about 1 hour (30 minutes for Quick Rise Yeast).
Punch down dough.
On lightly floured surface, roll dough into a 7x15-inch rectangle.
Starting with shorter side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and taper ends to seal.
Place on greased cookie sheet sprinkled with cornmeal.
Cover; let rise until doubled, about 45 minutes (30 minutes for Quick Rise Yeast).
With very sharp knife, make 2-3 diagonal slashes across top of loaf.
Bake in preheated 425°F (220°C) oven for 25-30 minutes or until loaf sounds hollow when tapped.
Remove from cookie sheet; cool.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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