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.
SUN DRIED TOMATO AND OLIVE BREAD
What a beautiful color is created by the sun dried tomatoes in this bread!
Provided by Holly Baker
Categories Bread
Time 3h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 37 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice, Sodium 124 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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 PROVOLONE BREAD
This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h10m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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 SUN-DRIED TOMATO BREAD
A recipe I got from an insert in a low-fat margarine. I prefer to bake my own bread as I can then add "goodies" such as skim milk powder, lsa mix and bran flakes to increase the goodness in the bread.
Provided by Wendys Kitchen
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat oven to 190 Degrees C and line 23 x 13 cm loaf tin with baking paper.
- Mix together all ingredients and pour into tin.
- Bake for 45 minutes.
- Cool in tin then serve sliced.
Nutrition Facts : Calories 1143, Fat 17.6, SaturatedFat 5, Cholesterol 431.1, Sodium 3680.7, Carbohydrate 197.4, Fiber 8.1, Sugar 10.4, Protein 43.3
BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD
Steps:
- Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.
OLIVE AND SUN-DRIED FLAT BREAD
Olive and Sun-dried flat bread which is the perfect accompaniment with any pasta or other Italian dish
Provided by cool95
Time 2h25m
Yield Makes Loave
Number Of Ingredients 0
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
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