SUN-DRIED TOMATO & OLIVE LOAF
I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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Hasnain Kamboh
[email protected]Overall, I thought this loaf was just okay. I probably won't make it again.
Gordon Roberts
[email protected]I followed the recipe exactly and my loaf didn't turn out right. I'm not sure what I did wrong.
Jamie Rayfield
[email protected]I think this loaf would be better with a different type of cheese.
Martin Sonia
[email protected]I found this loaf to be a bit dry.
Chamila Subashini
[email protected]This loaf is a little too oily for my taste.
Max Maruf
[email protected]I'm not a huge fan of sun-dried tomatoes, but I really enjoyed this loaf.
felix obong'o
[email protected]This loaf is a great make-ahead meal. I often make it on the weekend and then slice it and freeze it for later.
Avish Tulsi
[email protected]I love the texture of this loaf. It's so moist and flavorful.
Joy Matubbar
[email protected]This loaf is a great way to use up leftover sun-dried tomatoes and olives.
Naomi Kanyanga
[email protected]I've made this loaf several times and it always turns out perfect.
mahi yosef
[email protected]This loaf is perfect for a quick and easy snack or meal. It's also great for packing in lunches.
M7broXD
[email protected]I love the way the sun-dried tomatoes and olives add a pop of flavor to this loaf.
Hiba Rani
[email protected]This is the best sun-dried tomato olive loaf I've ever had. The recipe is easy to follow and the results are delicious.
Waseem khan Waseem khan
[email protected]I made this loaf for a potluck and it was gone in minutes. Everyone raved about it!
Marios Tsangaris
[email protected]This sun-dried tomato olive loaf was a huge hit at my last party! Everyone loved the combination of flavors and textures.