Tomato-Artichoke Bruschetta Bread
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.
- Ready In:
- 1hr 15mins
- 1⁄2 cup warm milk
- 1⁄4 cup butter
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 1 egg
- 2 1⁄4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1⁄2 cup artichoke, trimmed and chopped (canned or bottled)
- 1⁄3 cup sun-dried tomato, chopped (in oil)
- 1⁄2 cup pine nuts, shelled
- 1 cup asiago cheese, shredded
- 1⁄2 cup butter
- Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
- Add sugar and salt; stir until dissolved.
- Pour milk mixture into mixer bowl.
- Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
- Let stand 15-20 minutes until yeast proofs.
- Mix in egg.
- While mixing on high speed, using bread hook, gradually add flour.
- Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
- In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
- Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
- Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
- Spread artichoke-tomato mixture evenly over buttered area of dough.
- Roll up like a jelly roll, folding the ends under to fit pan.
- Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
- Place loaf in prepared pan, seam-side down.
- Baste loaf with remaining butter and sprinkle with remaining cheese.
- Cover loosely with plastic wrap and let rise in a warm place.
- 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.
- Brush top of loaf with melted butter while still hot.
- Serve warm or at room temperature.
- Refrigerate any leftover bread.
- **Note** Times do not include time for bread to rise.
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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.Reply