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Fruit of the Vine Rosemary Olive Snack Bread

National Festival of Breads Finalist
, Baden, PA

Step-by-Step Instructions

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 ½ 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 ¼ 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 375F. Brush loaves with remaining 1 tablespoon olive oil.
Bake 35 to 40 minutes, or until golden brown. Remove to cooling rack.

Note: Use loaves for bruschetta, appetizer spreads or accompaniment with soups. Dough may also be made in electric mixer using a dough hook.

Prep Time: 40 Minutes

Bake Time: 40 Minutes

Servings: 2 lg loaves, 16 servings ea

¼ cup toasted whole pine nuts

1 ¼ cups plus 2 tablespoons water

½ cup plus 1 tablespoon extra -virgin olive oil, divided

4- 4 ¼ cups King Arthur Bread Flour, divided

2 teaspoons granulated sugar

2 teaspoons salt

2 (1/4 ounce) packages Fleischmann’s Active Dry Yeast

2 teaspoons finely chopped fresh rosemary

2/3 cup grated Asiago cheese

½ cup quartered red seedless grapes

Recipe provided by The National Festival of Breads