Grape And Rosemary Olive Oil Snack Bread With Pine Nuts

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

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 (1/4 ounce) packages active dry yeast
• 2 teaspoons finely chopped fresh rosemary
• 2/3 cup grated asiago cheese
• 1/2 cup quartered red seedless grapes

Recipe

• 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.