Grape and Rosemary Olive Oil Snack Bread With Pine Nuts

Name: Grape and Rosemary Olive Oil Snack Bread With Pine Nuts
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 loaves
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

Submitted by gailanng

"Dough may also be made in electric mixer using a dough hook. A recipe by National Festival of Breads Finalist Patricia Harmon."

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Ready In:: 1hr 5mins
Ingredients:: 10
Yields:: 2 loaves

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

Place pine nuts in a dry skillet over medium heat, stirring occasionally until slightly browned and toasted.
In a bread machine pan, place water and 1/2 cup olive oil. Add 4 cups bread flour, sugar, and salt.
Make a well in the center of the flour mixture and place the yeast in the well.
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.
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.
Cover; let rise until double, about 40 minutes.
Preheat oven to 375 degrees. Brush loaves with remaining 1 tablespoon olive oil.
Bake 35 - 40 minutes or until golden brown. Remove to cooling rack.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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