Grape and Rosemary Olive Oil Snack Bread With Pine Nuts

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

• Ready In: 1 hr 5 mins
• Yields: 2 loaves

Ingredients

• 1⁄4 cup  toasted whole pine nuts (can sub chopped walnuts)
• 1 1⁄4 cups  plus 2 tablespoons water (75 - 85 degrees)
• 1⁄2 cup  plus 1 tablespoon olive oil, divided
• 4 -4 1⁄4 cups bread flour, divided
• 2  teaspoons granulated sugar
• 2  teaspoons salt
• 2 (1/4ounce) packages active dry yeast
• 2  teaspoons  finely chopped fresh rosemary
• 2⁄3 cup  grated asiago cheese
• 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.