Tomato & Olive Bread Recipe

Tomato & Olive Bread Recipe photo by Taste of Home

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Ann Yarber of Goldsby, Oklahoma writes, "i like to serve this savory yeast bread with spaghetti and meatballs or a good steak." Pesto and ripe olives give this loaf a distinctive flavor that complements almost any meal.

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Diabetic Friendly

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Tomato & Olive Bread Recipe

Prep: 30 min. + rising Bake: 15 min. + cooling

Yield: 6 Servings

30 15 45

Ingredients

1-1/8 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon grated Parmesan cheese
1 tablespoon chopped ripe olives
1 tablespoon olive oil
1 tablespoon sun-dried tomato pesto
1 tablespoon egg white
2-1/4 teaspoons sugar
1/8 teaspoon salt
1 to 1-1/4 cups all-purpose flour

Directions

In a small bowl, dissolve yeast in warm water. Add the cheese, olives, oil, pesto, egg white, sugar, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into a loaf. Place in a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 20 minutes.
Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 mini loaf (6 slices).

Nutritional Facts 1 slice equals 114 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 105 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Tomato & Olive Bread in Cooking for 2 Winter 2009, p33