Sundried-tomato And Olive Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10-12 dry-packed sundried tomatoes1/4 cup white wine1/4 cup boiling water1 1/2 cups white flour1/2 cup bulgur, uncooked1/2 tbsp sugar1/2 tbsp baking powder1/2 tsp baking soda1 tsp saltGood handful fresh chives, basil and rosemary2 tbsp chunked good-quality asiago cheese (not pre-grated!)2 tbsp apple butter1/2 cups sour cream1/4 cup milk1 egg3/4 cup pitted black olives, chopped fine
Snip the tomatoes into small pieces with a pair of kitchen shears.
Combine the boiling water and wine, add tomatoes and soak 30 minutes. Drain.
Mix the flour, bulgur, sugar, baking powder, baking soda and salt in a large bowl.
Cut the apple butter into the flour mixture until it gets to a coarse meal.
Combine all the herbs and cheese in a food processor and chop very finely.
Add herbs and cheese to flour and mix well.
Seperately, mix the sour cream, milk and egg until well beaten.
Mix milk mixture into the dry ingredients until very well combined.
Add in the olives and soaked, drained tomatoes.
Turn the dough out onto a floured board and knead until smooth, adding flour if necessary (about 10 minutes).
Shape dough into an oblong loaf, place on a cornmeal-dusted cookie sheet.
Slash the top of the bread.
Bake 40 minutes in a 375 degree oven.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the boiling water and wine, add tomatoes and soak 30 minutes. Drain.
Mix the flour, bulgur, sugar, baking powder, baking soda and salt in a large bowl.
Cut the apple butter into the flour mixture until it gets to a coarse meal.
Combine all the herbs and cheese in a food processor and chop very finely.
Add herbs and cheese to flour and mix well.
Seperately, mix the sour cream, milk and egg until well beaten.
Mix milk mixture into the dry ingredients until very well combined.
Add in the olives and soaked, drained tomatoes.
Turn the dough out onto a floured board and knead until smooth, adding flour if necessary (about 10 minutes).
Shape dough into an oblong loaf, place on a cornmeal-dusted cookie sheet.
Slash the top of the bread.
Bake 40 minutes in a 375 degree oven.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 5.1 g
- Cholesterol: 28.6 mg
- Sodium: 182.1 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.5 g
- Protein: 5.1 g
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