Grape and Rosemary Olive Oil Snack Bread With Pine Nuts

By gailanng on September 14, 2012

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Ingredients

    1. 1/4 cup toasted whole pine nuts ( can sub chopped walnuts)
    2. 1 1/4 cups plus 2 tablespoons water ( 75 - 85 degrees)
    3. 1/2 cup plus 1 tablespoon olive oil, divided
    4. 4 -4 1/4 cups bread flour, divided
    5. 2 teaspoons granulated sugar
    6. 2 teaspoons salt
    7. 2 (1/4 ounce) package active dry yeast
    8. 2 teaspoons finely chopped fresh rosemary
    9. 2/3 cup grated asiago cheese
    10. 1/2 cup quartered red seedless grapes

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.
 
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