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Cook'n with Betty Crocker 
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Sun-Dried Tomato and Olive Bread |
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Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sun-Dried Tomato and Olive Bread recipe on the web!!Low-Fat Prep: 25 min; Rise: 3 hr; Bake: 20 min; 2 loaves, 16 slices each The tart flavor of sun-dried tomatoes combined with the salty flavor of Greek Kalamata olives distinguish this bread. Shape the dough either into baguettes or rounds. _ 1/2 to 4 cups bread flour _ tablespoon sugar _ package regular or quick active dry yeast (2 1/4 tsp) _ 1/4 cups very warm water (120* to 130*) ___ cup chopped sun-dried tomatoes, (not oil-packed) ___ cup boiling water _ teaspoon dried basil leaves _ tablespoons olive or vegetable oil _ teaspoon salt ___ cup Kalamata olives, pitted, cut into fourths and very well drained 1. Mix 1 1/2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly. 2. Mix sun-dried tomatoes and boiling water in small bowl. Let stand until mixture is completely cooled and tomatoes are rehydrated. 3. Pour tomatoes with the liquid over batter in bowl. Stir in basil, oil and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft dough forms. Let stand 15 minutes. 4. Place dough on lightly floured surface. Knead 5 to 10 minutes, adding flour as necessary to keep dough from sticking, until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Blot chopped olives with paper towel to dry; sprinkle over dough. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. 5. Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Knead until olives are worked into dough. Divide dough in half. Sprinkle top of dough with flour. Shape each half into a round or 12-inch baguette-shaped loaf. Place dough with smooth side up on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 45 to 60 minutes or until almost double. 6. Place square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475°. 7. Carefully cut three or four 1/4-inch-deep slashes on tops of loaves with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again. 8. Bake 10 minutes. Reduce oven temperature to 400°. Bake about 10 minutes longer or until loaves are deep golden brown with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool. NUTRITION FACTS: 1 Slice:; Calories 60 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 100mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 2g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% DIET EXCHANGES:; 1 Starch From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
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