About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Friday, July 9, 2010

Tomato Olive Bread - Recipe

 Good morning,

My daughter and I combined efforts to make that beautiful appetizer above.  She made the Feta Bruschetta and I made the Tomato Olive Bread.

The recipe for the Tomato Olive Bread is below.

We got raves for this combination and will certainly do this one again!

Best,
Lois 


------------------------------
Tomato Olive Bread
------------------------------
Ingredients:

1 egg

2 T olive oil

2 t salt

2 T sugar

1/3 C grated sharp cheddar

3/4 cup stewed tomatoes

1/4 cup chopped onion

3/4 t grated garlic

12 pitted ripe olives halved

3/4 cup warm water

4 cups bread flour

2 round t dry yeast

Directions:

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

I'll be using Italian loaf pans with this batch, but you can use traditional bread loaf pans. If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

To make bread as pictured, line Italian pans with aluminum foil then spray with vegetable oil. I only use the foil to make it easier to remove the bread from the pans after baking.

Allow to bread to rise once again;  this batch took about 30 mins for the second rise, then bake at 350 degrees F for 45 mins.

Turn out to racks to cool immediately.


Click here for more of my bread recipes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

7 comments:

Diana said...

This looks and sounds soo good Lois! I love feta cheese too. I'll bet my family would love this thanks! Love Di ♥

Wanda..... said...

I will most definitly have to try this recipe Lois, it has some of my favorite ingredients. I've made one similar, but with sun-dried tomatoes.

I've tried to replicate a crusty cheese broccoli bread, that Jungle Jim's carried, but could never quite get it right!

♥...Wanda

Erin Wallace said...

k - don't like olives but the tomato and some feta OR buffalo mozzerella sound FAB. And then one could serve an olive tapenade on the side for the olive lovers.

xo Erin

Olive Knitting said...

yum!!! Since I can't get cheddar can I just leave the cheese out? or should I choose a substitute cheese?

thank you!

Judith said...

This recipe sounds lovely. I will give it a go when I get some time but I am working at the moment and time is in short supply.

blog said...

I didn't bake the Feta Bruschetta onto the bread; otherwise, I think the recipe was about what Mom posted.

I don't think she mentioned that the basil was grown on our back patio :)

Lois Evensen said...

Good morning,

Catherine mentioned (see blog's comment) that she didn't bake the Feta Bruschetta on the bread. If you followed the link to that recipe, it says to bake it all together. We let the guests put the topping on the toasted bread themselves. It was yummy and also easy to put the little bit left over away in the fridge for the next day.

Yes, you could use sun-dried tomatoes, Wanda, but put them in a cup and add water to 3/4 cup so you'll have the correct volume of fluid so important in bread making. By using stewed tomatoes you get more color in the dough, but chopped dried tomatoes with water will also work.

Wanda, I made my effort at cheesy broccoli bread and posted it today. Please let me know if you try it and how you like it. :)

Lynn, if you can't get cheddar, I suggest you substitute some other firm cheese with lots of flavor. I'm afraid the consistency of this bread is dependent upon the use of cheese so omitting it probably won't work at all.

Yes, Erin, you can omit the olives and I don't think it will matter at all.

Thank you, everyone, for stopping by!

Very best,
Lois