Sun-Dried Tomato Olive Bread, a fast and easy Italian No Yeast Bread. A Delicious Bread which is Stuffed with Olives and Sun-Dried Tomatoes makes this the perfect Snack or Appetizer.
I love Carbs, all three types but in particular, Pasta, Rice and of course Bread. In my defence how can you not living in Italy? And this Sun-Dried Tomato Olive Bread sure makes it easy to love bread.
I first learned about this bread when I was visiting my mother-in-law and of course, I am always up for a new recipe and she was always up for sharing. How we got on to bread I don’t know. But somehow we talked about the different ways to Dry Tomatoes and how we were so tiredof Broccoli.
Sun Dried Tomato And Olive Soda Bread
We couldn’t wait for Tomato season. And she asked, “have you ever tasted this amazing Sun-Dried Tomato Olive Bread that they make at the Bakery”? “Nope, never had, why do you have a recipe”?
Of course, she did and here my friends is a delicious savory Sun-Dried Tomato Bread with Olives. This bread is so tasty as an appetizer with some cut-up cheese or even have a slice for a snack.
You can have this perfect loaf made and baked in an hour, and the best thing, no yeast so noneed to wait.
Sun Dried Tomato & Olive Sourdough
What I love about this recipe is that it’s so easy. Since you don’t need yeast, that cuts down on the work which means you get a loaf of fresh-baked bread even faster.
If your tomatoes are packed in oil, be sure to pat them dry first and then mix them with the olives in a small bowl.
In a medium-sized mixing bowl, beat the eggs with the yogurt, milk, and olive oil. In a separate bowl, whisk the flour, baking soda, baking powder, oregano, basil, salt, and cheese.
Olive And Sun Dried Tomato Sourdough Bread
Add the dry ingredients to the wet ones a little at a time. This will prevent lumps in the batter. After you’ve mixed them together, add the tomatoes and olives and stir.
Be sure to add the flour mixture slowly to the wet ingredients. This will keep lumps from forming and will also prevent overmixing the batter. Overmixing will overwork the flour and make your bread chewy and tough.
Although it’s tempting to slice it while it’s hot from the oven, it’s best to wait until the loaf is cooled. This will also allow the flavors from the tomatoes and olives to develop giving the bread an even better flavor.
Hr No Knead Sun Dried Tomato Bread With Roasted Garlic + Parmesan
This sun-dried tomato bread is wonderful with some butter or serve slices with a green salad with a tangy dressing or bowl of vegetable soup or cauliflower soup. You might also like it with a platter of sliced cheese, roasted red peppers, and antipasti skewers for an appetizer or snack.
The first time I made this Sun-Dried Tomato Olive Bread, I took a loaf to my mother-in-law’s. It was enjoyed by all. I’ve made it many times since and it’s always delicious. Easy and full of flavor – just the way homemade bread should be. Buon Appetito!
Rule of thumb, for each cup of white flour, use only 3/4 cup wheat flour. Also, sift it a few times as it’s denser. I also added an extra egg and 3 tablespoons of orange juice cause who really likes wheat bread? Baked in a glass pan for 40 minutes. perfect. Thanks Doug
Portuguese Olive Bread With Sun Dried Tomatoes And Sagres Beer
Calories: 174 kcal Carbohydrates: 21 g Protein: 5 g Fat: 7 g Saturated Fat: 1 g Cholesterol: 50 mg Sodium: 335 mg Potassium: 241 mg Fiber: 1 g Vitamin A: 180 IU Vitamin C: 5.6 mg Calcium: 87 mg Iron: 1.7 mgInspiration: I was taking Gretchen’s Chicken Liver Pate to a party recently and wanted to bring along an olive bread accompaniment. A quick Google search delivered a most engaging recipe by Matt which mentioned rosemary in the title. (Rosemary grows year-round in my garden and I’m crazy for its aromatic quality.) I just had to try adapting this Rosemary Olive Bread for Thermomix and it worked beautifully on the first modification — even better than expected. The crust and crumb were divine. Such success was motivation for me to push the recipe one step further by adding a third colourful ingredient: sun-dried tomato. Hooray! After three more recipe trials it became necessary to update the recipe’s name to reflect changes. The new, improved “Mediterranean Infused Thermomix Loaf” is full of textured flavours and each bite is also an aromatic delight. It is also a forgiving dough; you can add more or less extras. When I ran out of sun-dried tomatoes during testing, I improvised with marinated artichoke hearts. Next, I plan to try it with fresh garlic. This recipe is yours to play with. Have fun preparing it with Thermomix, shaping it by hand, and sharing it with someone who will appreciate how wonderful you are for having baked it.
About salt: I learned a lot about why, how, and when to add salt to bread dough while I was developing this recipe. Salt is present to retard or inhibit fermentation and to stabilize the crumb and crust. This recipe calls for a period of proofing first, before adding the salt, so the gluten gets a head start to develop and is better able to support the heavier ingredients. The result is a superbly satisfying moist texture with excellent crumb. The crust is suprisingly soft and slices more easily and thinly than expected. For more information about the role of salt in bread baking, I highly recommend reading this excellent post from Joanna’s Food blog.
About olives: I like using black olive such as the Kalamatas and/or milder Italian black olives. If you buy olives from the brine barrel at the deli, I recommend rinsing them first or this bread may end up too salty. I rinse all my olives as a rule, before adding to this recipe. This allows me to add the salt to the dough in a more controlled way, by the half teaspoon.
Sundried Tomato And Olive Pull Apart Bread By Melinda Hutchison. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community
About texture and why it is important: Putting a pan of water in the oven ensures a softer thinner crust. Why do I prefer this? Because it means I eat less bread. Here’s why: it is surprisingly easy to slice this loaf thinly with a non-serrated knife. Even though everyone who smells it baking will want to rip the loaf apart and dig in, devouring it in one sitting… I prefer to slice it thinly so my serving size is reduced, the loaf lasts longer, and feel less carbohydrate guilt.
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