Sun-Dried Tomato & Olive Loaf

1. 1

   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.

2. 2

   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

3. 3

   , seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400u00b0.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.