Sun-Dried Tomato & Olive Loaf
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
Total TimePrep: 20 min. + rising Bake: 20 min.
Makes1 loaf (16 slices)
- 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
- 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 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts1 slice: 126 calories, 4g fat (1g saturated fat), 0 cholesterol, 194mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.
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