Sun Dried Tomato Olive Loaf Recipes

SUN DRIED TOMATO AND OLIVE BREAD

Steps:

• In a stand mixer place the flour, yeast, sugar, and salt. Add the warm water then use the paddle mixer attachment to mix until well combined and a dough forms. Switch to the dough paddle attachment. Add the olives and sun dried tomatoes as well as the oil. Let the machine knead the dough for 3-5 minutes. If the dough is exceptionally wet, add about 1/4 - 1/2 cup additional flour.
• Spray a glass bowl as well as a sheet of plastic wrap with baking spray. Form the dough into a ball and rotate it s a times in the greased bowl to cover its surface with oil. Cover the bowl with the greased plastic wrap and let rise in a warm place until dough doubles, approximately 60-90 minutes.
• Punch down the dough and form into a ball again. Place the dough on a parchment lined baking pan or bread baking stone. Cover with greased plastic wrap again and let rise for an additional hour.
• Preheat the oven to 400 degrees F.
• Cut a few slashes in the top of the dough with a sharp knife. Place into the oven and bake for 40-45 minutes.
• Cool on a wire rack.

SUN DRIED TOMATO AND OLIVE BREAD

Steps:

• In large bowl, combine yeast and sugar; add 1/3 cup of the water. Let stand 10 minutes or until yeast is dissolved and foamy.
• Add remaining 1 cup water and salt. Stir in white whole wheat flour, cornmeal and 1 1/2 cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press to 10x8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
• Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

SUN-DRIED TOMATOES IN OLIVE OIL

Steps:

• Pour 1 tablespoon olive oil into pint jar.
• Place one sprig of Rosemary on top of oil.
• Place several tomatoes in jar.
• Drizzle olive oil to cover.
• Repeat several times.
• Place another sprig of Rosemary in jar.
• Repeat oil and tomato process until almost full.
• Top with sprig of Rosemary, and olive oil to cover.
• Store in cool area.
• Let rest for 3 weeks before using.

MEATLOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Grease a loaf pan, preferably glass.
• Heat oil in skillet over medium heat.
• Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
• Transfer to large bowl.
• Add all remiaining ingredients except ketchup to vegetables in bowl.
• Mix thoroughly.
• Transfer to prepared pan and press mixture down well, smoothing the top.
• Bake for 1 hour.
• Spread ketchup on taop and bake about 15 minutes longer.
• Let sit for 5 minutes.
• slice and serve.

ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
• Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
• Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.