Olive and Tomato Bread Recipe

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Olive and Tomato Bread Recipe

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This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. —Kristin Arnett, Elkhorn, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

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. Yield: 3 loaves (12 slices each).
Originally published as Olive and Tomato Bread in Test Kitchen Favorites 2004 2005, p36

Nutritional Facts

1 piece: 109 calories, 4g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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
  1. 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).
  2. 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.
  3. 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.
  4. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
Originally published as Olive and Tomato Bread in Test Kitchen Favorites 2004 2005, p36

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