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.
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
