OLIVE ROLLS
For these easy-to-make oliverolls, olive pieces are first mixed into the dough using a mixer and then incorporated further by hand.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper. Brush parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
- Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.
- Turn out dough onto a lightly floured work surface. Knead until smooth and olives are set firmly in the dough, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
- Turn out dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 450 degrees. Bake rolls until tops are crisp and dark brown, about 15 minutes. Serve.
OLIVE AND TOMATO BREAD
This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. -Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
TOMATO OLIVE SALAD
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
FRESH TOMATO FLATBREAD
Looking for an easy appetizer or side? All you need are a can of refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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