Olive and roasted pine nut, sundried tomato and rosemary, an

Ingredients

Quantity		Ingredient
1		Envelope of yeast; (1/4 ounce)
1	tablespoon	Olive oil
1	tablespoon	Sugar
1	cup	Warm water; (120 degrees F. to 130 degrees F.)
1	tablespoon	Salt
3	cups	Flour; plus 1/4 cup for dusting board
¼	cup	Corn meal
¼	cup	Olive oil
1	tablespoon	Garlic; minced
½	cup	Black olives; chopped
½	cup	Roasted pine nuts
1	tablespoon	Garlic minced
½	cup	Sundried tomatoes; chopped
¼	cup	Chopped fresh rosemary
½	cup	Basil; chopped
2	tablespoons	Cracked black pepper
½	cup	Parmesan Reggiano Cheese

Directions

BASIC BREAD DOUGH

ADD INS

OLIVE AND ROASTED PINE NUT

SUNDRIED TOMATO AND ROSEMARY

BASIL, BLACK PEPPER AND PARM

ESSENCE OF EMERIL SHOW#EE2292

Complete title: OLIVE AND ROASTED PINE NUT, SUNDRIED TOMATO AND ROSEMARY, AND BASIL, BLACK PEPPER, AND PARMESAN CHEESE BREAD BRAID Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl.

Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook.

Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size. Turn the dough onto a floured surface and punch down.

Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down.

Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice.

Yield: 1 large loaf

Posted to recipelu-digest by molony <molony@...> on Mar 13, 1998

Related recipes

• Flat bread w/olives rosemary and sun-dried
• Goat cheese with sundried tomato and rosemary
• Marinated sun-dried tomatoes and olives
• Olive & rosemary flat bread
• Olive and roasted pine nut and parmesan cheese bread brai
• Olive and roasted pine nut bread braid
• Olive and rosemary flat bread
• Olive surprises
• Olive-and-rosemary bread
• Olive-rosemary flatbread
• Parsley and olive pesto with roasted tomatoes
• Pasta with pine nuts & sun-dried tomatoes
• Pasta with pine nuts and sun-dried tomatoes
• Peas with rosemary and pine nuts
• Pizza with rosemary and garlic
• Sun-dried tomato & olive pesto
• Sun-dried tomato and olive pesto
• Sun-dried tomato and olive pesto - bon appetit
• Sun-dried tomatoes and olives
• Three-onion, sun-dried tomato, olive tart