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    You are in: Home / Recipes / Grape and Rosemary Olive Oil Snack Bread With Pine Nuts Recipe
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    Grape and Rosemary Olive Oil Snack Bread With Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    gailanng's Note:

    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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    Units: US | Metric


    1. 1
      Place pine nuts in a dry skillet over medium heat, stirring occasionally until slightly browned and toasted.
    2. 2
      In a bread machine pan, place water and 1/2 cup olive oil. Add 4 cups bread flour, sugar, and salt.
    3. 3
      Make a well in the center of the flour mixture and place the yeast in the well.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Cover; let rise until double, about 40 minutes.
    7. 7
      Preheat oven to 375 degrees. Brush loaves with remaining 1 tablespoon olive oil.
    8. 8
      Bake 35 - 40 minutes or until golden brown. Remove to cooling rack.

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    Nutritional Facts for Grape and Rosemary Olive Oil Snack Bread With Pine Nuts

    Serving Size: 1 (1049 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1567.1
    Calories from Fat 617
    Total Fat 68.6 g
    Saturated Fat 8.7 g
    Cholesterol 0.0 mg
    Sodium 2340.9 mg
    Total Carbohydrate 207.0 g
    Dietary Fiber 9.7 g
    Sugars 11.3 g
    Protein 31.3 g

    The following items or measurements are not included:

    asiago cheese

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