Olive And Sun Dried Tomato Bread Recipes

SUN DRIED TOMATO AND OLIVE BREAD

Steps:

• In large bowl, combine yeast and sugar; add 1/3 cup of the water. Let stand 10 minutes or until yeast is dissolved and foamy.
• Add remaining 1 cup water and salt. Stir in white whole wheat flour, cornmeal and 1 1/2 cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press to 10x8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
• Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

SUN DRIED TOMATO AND OLIVE BREAD

Steps:

• In a stand mixer place the flour, yeast, sugar, and salt. Add the warm water then use the paddle mixer attachment to mix until well combined and a dough forms. Switch to the dough paddle attachment. Add the olives and sun dried tomatoes as well as the oil. Let the machine knead the dough for 3-5 minutes. If the dough is exceptionally wet, add about 1/4 - 1/2 cup additional flour.
• Spray a glass bowl as well as a sheet of plastic wrap with baking spray. Form the dough into a ball and rotate it s a times in the greased bowl to cover its surface with oil. Cover the bowl with the greased plastic wrap and let rise in a warm place until dough doubles, approximately 60-90 minutes.
• Punch down the dough and form into a ball again. Place the dough on a parchment lined baking pan or bread baking stone. Cover with greased plastic wrap again and let rise for an additional hour.
• Preheat the oven to 400 degrees F.
• Cut a few slashes in the top of the dough with a sharp knife. Place into the oven and bake for 40-45 minutes.
• Cool on a wire rack.

SUN-DRIED TOMATO AND OLIVE BREAD

Steps:

• Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
• Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
• Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
• Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
• Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
• Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.

OLIVE AND TOMATO BREAD

Steps:

• 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.

OLIVE, SUN-DRIED TOMATO AND FETA BREAD

Steps:

• Put bread ingredients into a bread maker and process to dough stated.
• Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference).
• Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added.
• Cover with glad wrap that has been sprayed with olive oil.
• leave in warm place to rise and double in size.
• Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.

SUN-DRIED TOMATO AND OLIVE QUICK BREAD

Steps:

• preheated oven to 350°F.
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
• In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
• In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
• Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
• Divide the batter among 2 buttered and floured regular sized loaf pans.
• Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
• Remove the breads from the pans and let them cool, right sides up, on a rack.

SUN-DRIED TOMATO AND OLIVE BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

OLIVE AND SUN-DRIED FLAT BREAD

Steps:

• Mix the flour, 1tsp of sea salt, the yeast, 1tbsp of olive oil, and the warm water in a large mixing bowl with a fork until the mixture is somewhat combined. If you have added too much water, so that the mixture is really soggy, add a little more flour
• On a floured surface knead the dough well with your hands and knuckles for about 6-8mins until the dough is elastic and smooth. Now put the dough in a plastic bag, tie the bag up and place it somewhere warm for an hour or so until the dough has roughly doubled in size. This gives the yeast time to prove
• Preheat oven to 220C/425F/Gas 7
• Add the olives and sun dried tomatoes to the the dough making sure they are well mixed in and integrated. Now mould the dough into a rough round shape and press down firmly.
• Place the dough on a lined baking tray and let it rise for another 30mins. At the same time, in a small bowl, mix the rosemary, oregano, black pepper and the other tsp of sea salt.
• Brush the surface of the dough with olive oil and sprinkle the rosemary mix evenly on top of the dough.
• Bake for 30mins until golden brown. Remove from the oven and let your olive and sun-dried tomato flat bread cool on a wire rack