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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ann Yarber of Goldsby, Oklahoma writes, i like to serve this savory yeast bread with spaghetti and meatballs or a good steak. Pesto and ripe olives give this loaf a distinctive flavor that complements almost any meal. Ingredients:
1-1/8 teaspoons active dry yeast |
1/4 cup warm water (110° to 115°) |
1 tablespoon grated parmesan cheese |
1 tablespoon chopped ripe olives |
1 tablespoon olive oil |
1 tablespoon sun-dried tomato pesto |
1 tablespoon egg white |
2-1/4 teaspoons sugar |
1/8 teaspoon salt |
1 to 1-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, dissolve yeast in warm water. Add the cheese, olives, oil, pesto, egg white, sugar, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into a loaf. Place in a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 20 minutes.
4. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 mini loaf (6 slices).
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