Grape and Rosemary Olive Oil Snack Bread With Pine Nuts |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Dough may also be made in electric mixer using a dough hook. A recipe by National Festival of Breads Finalist Patricia Harmon. Ingredients:
1/4 cup toasted whole pine nuts (can sub chopped walnuts) |
1 1/4 cups plus 2 tablespoons water (75 - 85 degrees) |
1/2 cup plus 1 tablespoon olive oil, divided |
4 -4 1/4 cups bread flour, divided |
2 teaspoons granulated sugar |
2 teaspoons salt |
2 (1/4 ounce) packages active dry yeast |
2 teaspoons finely chopped fresh rosemary |
2/3 cup grated asiago cheese |
1/2 cup quartered red seedless grapes |
Directions:
1. Place pine nuts in a dry skillet over medium heat, stirring occasionally until slightly browned and toasted.
2. In a bread machine pan, place water and 1/2 cup olive oil. Add 4 cups bread flour, sugar, and salt.
3. Make a well in the center of the flour mixture and place the yeast in the well.
4. Program the bread machine on 'dough'. During the last 2 minutes of the kneading cycle, add rosemary, Asiago cheese, pine nuts, and grapes. If necessary, add some of the additional 1/4 cup flour if the dough appears to be sticky.
5. When the dough cycle is complete, divide dough in half. On a floured board, roll each half into a 12 x 6-inch rectangle. Roll up, jelly-roll style, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam -side-down on greased 16 x 14-inch baking sheets.
6. Cover; let rise until double, about 40 minutes.
7. Preheat oven to 375 degrees. Brush loaves with remaining 1 tablespoon olive oil.
8. Bake 35 - 40 minutes or until golden brown. Remove to cooling rack.
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