Tomato & Olive Bread

Name: Tomato & Olive Bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 mini loaf (6 slices).
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

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.

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 5-3/4x3x2-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.

Nutrition Facts

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

Originally published as Cheese/Olive/Tomato Bread in Cooking for 2 Winter 2009