Tomato-Olive Bread Recipe
This Tomato-olive Bread recipe is one of the gems from my family cookbook. This Tomato-olive Bread makes a compelling Breakfast for most party meals. The flavor of Vegetable makes this dish all the more appetizing. What is more sinful than not trying out this sinfully delicious Tomato-olive Bread ? Start right away!
Ingredients
4-4 1/2 cups (960-1080 ml) all-purpose flour
4 tbs (60 ml) sugar
2 tsp (10 ml) salt
4 tsp (20 ml) Italian seasoning or a mixture of dried oregano, basil, marjoram and parsley
1 pkg Active Dry Yeast or Yeast
1 1/4 cups (295 ml) water
3 tbs (45 ml) olive oil
6 sun-dried tomato halves, rehydrated
20 extra large pitted ripe olives, chopped cornmeal
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.
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.
