Olive And Tomato Bread – a delicious recipe with bread flour, sugar, active dry yeast, salt, water, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4
Bake at 375u00b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
753
kcal
Calories
22
g
Fat
117
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 to 8 cups bread flour, 2 tablespoons sugar, 2 packages (1/4 ounce each) active dry yeast, 4 teaspoons salt, and more.
Yes, Olive And Tomato Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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