Ingredients
1-1/8 teaspoons active dry yeast1/4 cup warm water (110° to 115°)1 tablespoon grated Parmesan cheese1 tablespoon chopped ripe olives1 tablespoon olive oil1 tablespoon sun-dried tomato pesto1 tablespoon egg white2-1/4 teaspoons sugar1/8 teaspoon salt1 to 1-1/4 cups all-purpose flour
Preparation
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.
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.
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.
Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool.
