Olive and Tomato Bread Recipe

Olive and Tomato Bread Recipe

  • 6 cups bread flour
  • 2 tablespoons sugar
  • 2 (.25 ounce) packages active dry yeast
  • 4 teaspoons salt
  • 3 cups warm water (120 degrees to 130 degrees)
  • 1/3 cup olive oil
  • 8 ounces pitted Greek olives, drained and sliced
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  1. In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat just until moistened. Stir in the olives and tomatoes. Stir in enough of the 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 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
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