SUN DRIED TOMATO AND OLIVE BREAD

Sun Dried Tomato and Olive Bread image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h10m

Yield 16

Number Of Ingredients 10

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1 1/2 teaspoons regular active dry yeast
1/2 teaspoon sugar
1 1/3 cups warm water (105°F to 115°F)
1 1/2 teaspoons salt
1 cup white whole wheat flour
1/2 cup cornmeal
1 1/2 to 1 3/4 cups bread flour or Gold Medal™ all-purpose flour
1/3 cup sun-dried tomatoes in oil, drained, chopped, patted dry
1/3 cup pitted kalamata olives, quartered, patted dry
2 teaspoons extra-virgin olive oil

Steps:

In large bowl, combine yeast and sugar; add 1/3 cup of the water. Let stand 10 minutes or until yeast is dissolved and foamy.
Add remaining 1 cup water and salt. Stir in white whole wheat flour, cornmeal and 1 1/2 cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press to 10x8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g