Sun-Dried Tomato & Olive Loaf

Name: Sun-Dried Tomato & Olive Loaf
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 loaf (16 slices).
Ingredients: 1 cup warm tomato juice (70° to 80°); 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 2 teaspoons brown sugar; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2-3/4 cups bread flour; 1 package (1/4 ounce) quick-rise yeast; 1/2 cup chopped oil-packed sun-dried tomatoes, well-drained; 1/2 cup chopped pitted Greek olives, well-drained

I can’t get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!—Carole Holt, Mendota Heights, Minnesota

Ingredients

1 cup warm tomato juice (70° to 80°)
2 tablespoons olive oil, divided
1/2 teaspoon salt
2 teaspoons brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1/2 cup chopped oil-packed sun-dried tomatoes, well-drained
1/2 cup chopped pitted Greek olives, well-drained

Directions

In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives.
When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°.
Brush loaf with remaining oil. With a sharp knife, make five deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.