Grape and Rosemary Olive Oil Snack Bread With Pine Nuts

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Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

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