Tomato & Olive Bread

• 1-1/8 teaspoons active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon chopped ripe olives
• 1 tablespoon olive oil
• 1 tablespoon sun-dried tomato pesto
• 1 tablespoon egg white
• 2-1/4 teaspoons sugar
• 1/8 teaspoon salt
• 1 to 1-1/4 cups all-purpose flour

1. In a small bowl, dissolve yeast in warm water. Add the cheese, olives, oil, pesto, egg white, sugar, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into a loaf. Place in a 5-3/4x3x2-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 20 minutes.
4. Bake at 350u0b0 for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, warm water, parmesan cheese, chopped ripe olives, olive oil, tomato pesto, egg white, sugar, salt, flour

Taken from www.tasteofhome.com/recipes/tomato-olive-bread/ (may not work)