SUN DRIED TOMATO AND OLIVE BREAD
This sun-dried tomato and olive bread makes a great side for any weeknight pasta entrée.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g
SUN-DRIED TOMATO AND OLIVE BREAD
A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 2 loaves
Number Of Ingredients 7
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.
TOMATO & OLIVE BREAD
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.
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (6 slices).
Number Of Ingredients 10
Steps:
- 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 : Calories 114 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
OLIVE AND TOMATO BREAD
This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. -Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 8
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.
Nutrition Facts :
SUN-DRIED TOMATO AND OLIVE QUICK BREAD
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Provided by 2Bleu
Categories Breads
Time 1h5m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 17
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.
TOASTED BREAD WITH TOMATO & OLIVE OIL
Make and share this Toasted Bread With Tomato & Olive Oil recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 15m
Yield 4 bread slices
Number Of Ingredients 5
Steps:
- Toast the bread in a toaster until crispy & golden but not very dark.
- Spread the tomato slices over the bread so it is covered. Drizzle olive oil over the tomatoes then brush with a basting brush to spread. Sprinkle the za'atar & salt over the tomatoes.
- Place the bread on a baking sheet then put in the oven on broil. Cook for 3-4 minutes or until the edges of the bread start to darken & the tomatoes start to soften.
- Note: Watch carefully to make sure the bread doesn't burn. Serve warm.
Nutrition Facts : Calories 89.6, Fat 4.1, SaturatedFat 0.7, Sodium 118.4, Carbohydrate 11.2, Fiber 0.9, Sugar 1, Protein 2
TOMATO BREAD SALAD WITH OLIVES AND MINT
This boldly flavored salad pairs well with Buttermilk and Herb Marinated Chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.
Nutrition Facts : Calories 278 g, Fat 14 g, Fiber 2 g
More about "olive and tomato bread recipes"
SUN-DRIED TOMATO OLIVE BREAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
Ratings 28Calories 174 per servingCategory Side Dish
- Pre-heat oven to 340°, (170° celsius) grease & flour a 9 inch (22cm) loaf pan or line with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese.
SUN-DRIED TOMATO NO KNEAD BREAD - BLUE JEAN CHEF
From bluejeanchef.com
OLIVE AND SUN DRIED TOMATO SOURDOUGH BREAD - LAVENDER AND LIME
From tandysinclair.com
ITALIAN TOMATO AND CHEESE SALAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOMEMADE BREAD: OLIVE SUN-DRIED TOMATO AND SESAME PUMPKIN
From yellowpages.ca
OLIVE AND TOMATO BREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
PAN A LA CATALANA TOMATO BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOMATO CIABATTA WITH OLIVES AND ONIONS RECIPE | FOOD & WINE
From foodandwine.com
BASIL, OLIVE AND SUN-DRIED TOMATO BREAD | GIRL VERSUS DOUGH
From girlversusdough.com
OLIVE, TOMATO & ROSEMARY FOCACCIA BREAD RECIPE | GORDON …
From gordonramsay.com
OLIVE AND TOMATO BREAD RECIPE
From crecipe.com
OLIVE TOMATO - AUTHENTIC MEDITERRANEAN DIET AND RECIPES
From olivetomato.com
BREAD AND TOMATO: ITALY’S WINNING COMBINATION - LA …
From lacucinaitaliana.com
BREAD & BAKING - OLIVE TOMATO
From olivetomato.com
SUNDRIED TOMATO BREAD | BAKING MAD
From bakingmad.com
TOMATO AND OLIVE FOCACCIA - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
OLIVE AND SUN-DRIED TOMATO FOUGASSE RECIPE | BON APPéTIT
From bonappetit.com
BEST TOMATO-OLIVE FOCACCIA RECIPE - HOW TO MAKE TOMATO-OLIVE …
From 177milkstreet.com
SUN DRIED TOMATO AND OLIVE BREAD | A BAKER'S HOUSE
From abakershouse.com
BREAD WITH OLIVES AND DRIED TOMATOES RECIPES | NAELF.COM
From naelf.com
BEST PAN CON TOMATE (SPANISH TOMATO BREAD) L THE MEDITERRANEAN …
From themediterraneandish.com
CATALAN TOMATO BREAD RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
TOMATO AND OLIVE BREAD - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
MEDITERRANEAN BREAD WITH KALAMATA OLIVES AND FETA
From whatsinthepan.com
SUN-DRIED TOMATO AND OLIVE ARTISAN BREAD - HOMEMADE & YUMMY
From homemadeandyummy.com
DRIED TOMATO AND OLIVE BREAD RECIPES | NABEAM.COM
From nabeam.com
SUN-DRIED TOMATO, OLIVE AND CHEESE BREAD - SILK
From silkcanada.ca
EASY HOME BAKED OLIVE AND TOMATO SPECIALTY BREAD - BALDHIKER
From baldhiker.com
BREAD WITH OLIVES AND DRIED TOMATOES - BOSS KITCHEN
From bosskitchen.com
OLIVE CHEESE BREAD. - THE PIONEER WOMAN
From thepioneerwoman.com
BREAD WITH TOMATOES AND OLIVE OIL - LIANNEFOODIE.COM
From liannefoodie.com
SUN-DRIED TOMATO, OLIVE AND CHEESE BREAD | METRO
From metro.ca
OLIVE AND SUNDRIED TOMATO BREAD | COMMUNITY RECIPES | NIGELLA'S …
From nigella.com
OLIVE AND TOMATO BREAD RECIPE: HOW TO MAKE IT
KETO FATHEAD FOCACCIA WITH OLIVES AND TOMATOES - FAMILY ON KETO
From familyonketo.com
OLIVE, CHEESE AND SUNDRIED TOMATO BREAD - CHEF MEGAN MITCHELL
From chefmeganmitchell.com
SUN-DRIED TOMATO AND OLIVE BREAD - THE VEGGIE TABLE
From theveggietable.com
NO KNEAD SUN-DRIED TOMATO, OLIVE AND FETA BREAD
From onehundreddollarsamonth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love