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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.
  • Total Time
    Prep: 30 min. + rising Bake: 15 min. + cooling
  • Makes
    1 mini loaf (6 slices)

Ingredients

  • 1-1/8 teaspoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon chopped ripe olives
  • 1 tablespoon olive oil
  • 1 tablespoon sun-dried tomato pesto
  • 1 tablespoon egg white
  • 2-1/4 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 to 1-1/4 cups all-purpose flour

Directions

  • 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
1 slice: 114 calories, 3g fat (1g saturated fat), 1mg cholesterol, 105mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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