Tomato-Artichoke Bruschetta Bread

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This flavorful, savory bread is a delicious accompaniment to pasta, soup or salad. I think this would also make a nice appetizer bread. **Optional shortcut method: Thaw one loaf Rhode's frozen bread dough. Follow directions starting with step 9.

Ingredients Nutrition

Directions

  1. Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
  2. Add sugar and salt; stir until dissolved.
  3. Pour milk mixture into mixer bowl.
  4. Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
  5. Let stand 15-20 minutes until yeast proofs.
  6. Mix in egg.
  7. While mixing on high speed, using bread hook, gradually add flour.
  8. Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
  9. In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
  10. Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
  11. Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
  12. Spread artichoke-tomato mixture evenly over buttered area of dough.
  13. Roll up like a jelly roll, folding the ends under to fit pan.
  14. Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
  15. Place loaf in prepared pan, seam-side down.
  16. Baste loaf with remaining butter and sprinkle with remaining cheese.
  17. Cover loosely with plastic wrap and let rise in a warm place.
  18. When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
  19. Brush top of loaf with melted butter while still hot.
  20. Serve warm or at room temperature.
  21. Refrigerate any leftover bread.
  22. **Note** Times do not include time for bread to rise.
Most Helpful

4 5

The overall texture & flavor of this bread was good, but my family felt that the pine nuts were over-powering the other ingredients. I made this recipe twice & when making it next time I will reduce the nuts by half. I think this is because they have a tendency to swell & soften quite a bit. On a technical note, the ingredients list both 1/4 cup & 1/2 cup of butter, with only specific instructions for using 1/4 of it. I ended up using 1/4 cup butter in the dough & 1/4 cup for both the filling & topping. The reason for making it twice before reviewing was because the instructions don't mention letting the dough rise after kneading & even though I make bread & roll dough all the time, I followed the recipe & ended up with a flat loaf after almost 4 hours of trying to let it rise in the pan. lol The second time I made it I let the dough rise in the bowl after kneading & the results were much more as expected. Thanks for submitting your recipe, Ann! Made & enjoyed for Hidden Gems of RSC#11.