Serves: 2
1. Mix 1 1/2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly.
2. Mix sun-dried tomatoes and boiling water in small bowl. Let stand until mixture is completely cooled and tomatoes are rehydrated.
3. Pour tomatoes with the liquid over batter in bowl. Stir in basil, oil and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft dough forms. Let stand 15 minutes.
4. Place dough on lightly floured surface. Knead 5 to 10 minutes, adding flour as necessary to keep dough from sticking, until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Blot chopped olives with paper towel to dry sprinkle over dough. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
5. Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Knead until olives are worked into dough. Divide dough in half. Sprinkle top of dough with flour. Shape each half into a round or 12-inch baguette-shaped loaf. Place dough with smooth side up on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 45 to 60 minutes or until almost double.
6. Place square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, on bottom rack of oven add hot water to pan until about 1/2 inch from the top. Heat oven to 475°.
7. Carefully cut three or four 1/4-inch-deep slashes on tops of loaves with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again.
8. Bake 10 minutes. Reduce oven temperature to 400°. Bake about 10 minutes longer or until loaves are deep golden brown with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack cool.
NUTRITION FACTS: 1 Slice: Calories 60 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 100mg Carbohydrate 12g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sun-Dried Tomato and Olive Bread recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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