Olive and Tomato Bread

Name: Olive and Tomato Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3 loaves (12 slices each).
Ingredients: 6 to 8 cups bread flour; 2 tablespoons sugar; 2 packages (1/4 ounce each) active dry yeast; 4 teaspoons salt; 3 cups water; 1/3 cup olive oil; 1 jar (8 ounces) pitted Greek olives, drained and sliced; 1/2 cup oil-packed sun-dried tomatoes, chopped

This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. —Kristin Arnett, Elkhorn, Wisconsin

Ingredients

6 to 8 cups bread flour
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
4 teaspoons salt
3 cups water
1/3 cup olive oil
1 jar (8 ounces) pitted Greek olives, drained and sliced
1/2 cup oil-packed sun-dried tomatoes, chopped

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.