Fruit-of-the-Vine and Rosemary Olive Oil Snack Bread

Image: Fruit of the Vine and Rosemary Olive Oil Snack Bread.
National Festival of Breads Finalist
Patricia Harmon, Baden, PA

Prep Time: 240
Bake Time: 40
Yield: 2 loaves, 16 servings each

Ingredients

¼ cup toasted whole pine nuts 
1 ¼ cups plus 2 tablespoons water (75⁰ - 85⁰F) 
½ cup plus 1 tablespoon extra -virgin olive oil, divided 
4- 4 ¼ cups King Arthur Bread Flour, divided 
2 teaspoons granulated sugar 
2 teaspoons salt 
2 (1/4 ounce) packages active dry yeast 
2 teaspoons finely chopped fresh rosemary 
2/3 cup grated Asiago cheese 
½ cup quartered red seedless grapes

Instructions

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 ½ cup olive oil. Add 4 cups bread flour, sugar, and salt. 
Make a well in the center of the flour mixture and place the yeast in the well. 
3. 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 ¼ cup flour if the dough appears to be sticky. 
4. 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. 
5. Cover; let rise until double, about 40 minutes. 
6. Preheat oven to 375⁰F. Brush loaves with remaining 1 tablespoon olive oil. 
Bake 35 to 40 minutes, or until golden brown. Remove to cooling rack. 

Note: Use loaves for bruschetta, appetizer spreads or accompaniment with soups. Dough may also be made in electric mixer using a dough hook. 

Makes 2 large loaves, 16 servings each.

Nutrition Information

One slice provides approximately 122 calories; 3 g protein; 15g carbohydrates; 1 g dietary fiber; 6 g fat (1 g saturated); 2 mg cholesterol; 44 mcg folate; 1 mg iron and 174 mg sodium.

Additional Notes

This is an original recipe I created to use to accompany an Italian soup I enjoy making.

Baker’s Bio

Patricia began baking as a child by watching her mother in the kitchen, providing her with many years of experience under her belt when she decided to start entering recipe contests. Patricia is known for her Very Berry Rhubarb Cobbler, and rightly so as she won a $5000 grand prize in the early years of her contesting for this creation. When not busy chasing around her seven grandchildren and three great-grandchildren, Patricia enjoys creating new recipes in her kitchen and participating in the Curves fitness program.