SUN-DRIED TOMATO & OLIVE LOAF

Sun-Dried Tomato & Olive Loaf image

I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

Ingredients

1 cup warm tomato juice (70° to 80°)
2 tablespoons olive oil, divided
1/2 teaspoon salt
2 teaspoons brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1/2 cup chopped oil-packed sun-dried tomatoes, well-drained
1/2 cup chopped pitted Greek olives, well-drained

Steps:

In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.