Sun Dried Tomato And Olive Breads 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.

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.

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.

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.

SUN-DRIED TOMATO & OLIVE LOAF

Steps:

• 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.

OLIVE AND SUN-DRIED TOMATO BREAD

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.

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.