Italian

Sundried-tomato And Olive Bread is for Side Dish.

Sundried-tomato And Olive Bread takes 20 minutes to prepare.

Sundried-tomato And Olive Bread takes 40 minutes to cook.

Sundried-tomato And Olive Bread makes 10 servings.

The ingredients for Sundried-tomato And Olive Bread are:

10-12 dry-packed sundried tomatoes
1/4 cup white wine
1/4 cup boiling water
1 1/2 cups white flour
1/2 cup bulgur, uncooked
1/2 tbsp sugar
1/2 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
Good handful fresh chives, basil and rosemary
2 tbsp chunked good-quality asiago cheese (not pre-grated!)
2 tbsp apple butter
1/2 cups sour cream
1/4 cup milk
1 egg
3/4 cup pitted black olives, chopped fine

Here is how you make Sundried-tomato And Olive Bread:

Snip the tomatoes into small pieces with a pair of kitchen shears.Combine the boiling water and wine, add tomatoes and soak 30 minutes. Drain.Mix the flour, bulgur, sugar, baking powder, baking soda and salt in a large bowl.Cut the apple butter into the flour mixture until it gets to a coarse meal.Combine all the herbs and cheese in a food processor and chop very finely.Add herbs and cheese to flour and mix well.Seperately, mix the sour cream, milk and egg until well beaten.Mix milk mixture into the dry ingredients until very well combined.Add in the olives and soaked, drained tomatoes.Turn the dough out onto a floured board and knead until smooth, adding flour if necessary (about 10 minutes).Shape dough into an oblong loaf, place on a cornmeal-dusted cookie sheet.Slash the top of the bread.Bake 40 minutes in a 375 degree oven.Number of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Sundried-tomato And Olive Bread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 159.7

• Total Fat: 5.1 g
• Cholesterol: 28.6 mg
• Sodium: 182.1 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 2.5 g
• Protein: 5.1 g

Sundried-tomato And Olive Bread is Italian cuisine.

The dietary needs meet for Sundried-tomato And Olive Bread is Vegetarian