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 Double recipe makes two 20-ounce loaves |
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Hone your artisan baking skills making this savory Italian loaf bread. Olives, garlic, rosemary and Parmesan cheese flavors predominate, and tantalize everyone at home while baking. Use slices as an accompaniment to any Italian entree, or create a sandwich or open-face with sliced meats and/or cheeses. The recipe can be made in a heavy-duty stand mixer by conventional yeast bread method, or use the dough setting on a bread machine to save your energy, then shape and bake bread in oven.
Ingredientes
- 2 1/4 cups bread flour, divided, plus additional to knead
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast
- 3/4 cups warm water
- 1 egg, beaten
- 2 tablespoons olive oil
- 1/2 cup fine grated Parmesan cheese, divided
- 1 can (2.25 ounces) sliced black olives,drained
- 1 1/2 tablespoons finely minced garlic
- 1 to 2 tablespoons finely minced fresh rosemary (or substitute 2 teaspoons Italian herb seasoning)
Direcciones
- CONVENTIONAL YEAST BREAD METHOD:
- In large bowl stir together 2 cups of the flour, sugar, salt and yeast. Stir in water, beaten egg, oil, 6 tablespoons of the Parmesan cheese, olives, garlic, and rosemary. Knead at low speed with dough hook on electric stand mixer, or turn out on well-floured bread board and knead by hand 8-10 minutes, adding up to 1/4 cup additional flour as needed to prevent sticking.
- Cover bowl and allow bread to rise in warm place 40 minutes.
- Punch dough down and shape into a bread loaf.
- Place in greased 8.5" x 4.5" bread loaf pan and cover lightly with plastic wrap.
- Allow bread to rise in warm place until nearly double, about 20 minutes.
- Sprinkle top with remaining 2 tablespoons of Parmesan cheese.
- Bake in a preheated 350 degrees F. oven for 30-35 minutes or til internal temperature of bread reads 190 degrees F. (Light baking pans may require additional time than dark.)
- Refrigerate leftover bread.
- BREAD MACHINE INSTRUCTIONS:
- Program bread machine for 1 pound loaf at the dough setting.
- Add ingredients to pan in order recommended by bread machine manual. At end of dough cycle, remove dough and shape and bake as instructions above beginning with Step 4.
- Refrigerate leftover bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 20 servings | |
| Calories 113 | |
| Calories from Fat 50 | 44% |
| Total Fat 5.63g | 7% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 130mg | 5% |
| Potassium 30mg | 1% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.72g | 0% |
| Protein 3.21g | 5% |
