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Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread

 
Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread
130

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

2 1/6

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

2 ¼ teaspoons yeast, active dry
1 package
1 teaspoon honey
or sugar
1 cup milk
warm, or a little more as needed
2 cups whole-wheat flour
½ cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
plus more for brusing
Topping:
½ cup black olives
pitted
*
¼ cup artichoke hearts
marinated, drained and slice into 1/4-inch slices
*
¼ cup sundried tomatoes
oil-packed, drained and coarsely chopped if big
5 red chili peppers
freshly seeds and thinly sliced
*
1 tablespoon thyme
fresh or 1 teaspoon dried
*

Directions

Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.

Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.

In a large mixing bowl, add both of the flours, salt and olive oil.

Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.

Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes. You may need add a little more milk or flour depending on how sticky the dough is.

Turn the dough onto a lightly floured working surface and knead for about 2 minutes.

Coat the large mixing bowl with cooking spray, and place the dough into the bowl. Cover with a large piece of plastic wrap or a damp towel.

Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.

Punch dough down, knead a few times, and place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about ½ tablespoon olive oil.

Press the dough to fit the dish, about 1 to 1½-inch thick. Brush the top with more olive oil as needed, 1 to 2 tablespoons.

Push the olives, artichoke hearts, sun-dried tomatoes and red chili peppers into the surface of the dough.

Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread
Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread

Sprinkle with the thyme leaves.

Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.

Preheat the oven to 350℉ (180℃). Bake the bread for 20 to 25 minutes until the bread becomes golden.

Cool a few minutes, cut into squares and serve warm.

Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread
Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread

 

* not incl. in nutrient facts

Reviews

about 7 years

This is one of the three bread recipes too, adapted from Donna Hay. The original recipe used anchovy fillets, I used thinly sliced artichoke hearts; I also added some sun-dried tomatoes and used a lot more red chili peppers that grew at our backyard. I used most whole wheat pastry flour instead of 100% white flour, which worked totally fine, my bread came out fluffy, moist and delicious. Again the milk definitely gave the bread great texture and flavor. Another great recipe.

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 22415% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 460mg 19%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 23%
Sugars g
Protein 18g
Vitamin A 2% Vitamin C 2%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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