I don't understand the prohibition against olives. If an otherwise appealing recipe contains them you just leave them out.

This is the recipe brokenbar posted on the Greatest Hits thread. Is that the one you were trying to find?

Parmigian Sun-Dried Tomato Bread (Bread Machine)
1 1/4 cups water
2 tablespoons oil that tomatoes are in
1 teaspoon lemon juice
1 tablespoon granulated sugar
2 tablespoons powdered milk
1 teaspoon salt
3 cups white bread flour
6 tablespoons chopped sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons active dry yeast
2 Tblsp Parmigiana cheese
Add Yeast, Water, Salt, Flour, Lemon Juice, Powdered Milk,
Add remaining ingredients last 3minutes of final knead cycle.

I stop the machine after the second kneed cycle. I roll the dough into 2" balls and place them in a Pam sprayed muffin pan. Allow to rise double in size. Bake at 350 for 25 minutes. This is a dense bread. They freeze beautifully. I allow them to cool and then place all ina ziplock or vacuum bag. Easy to grab a couple out when you want them.

Carol

If you don't want to use a bread machine, I think you could adapt almost any recipe you like to be sun dried tomato bread. I think a basic sandwich bread or french bread recipe would be adaptable. You could add dried basil and oregano to the dough (I'd probably make it a tablespoon of basil and a teaspoon of oregano, but I like to go heavy on the spices). Then before you bake, roll it out into a rectangle and sprinkle it generously with chopped dried tomatoes, parmesan, black pepper, and whatever other seasoning strikes your fancy. Roll it up jelly-roll style, tuck the ends under, put it in your pan, let rise, and bake as usual.

This sounds good, I may have to try it today, too!

Sorry, Carol, I wasn't clear....nobody in my family likes olives. I realize I could just leave them out, I guess. I had seen brokenbar's recipe, but, like I said, I don't have a bread machine, and do not know how to (or even if you need to), adapt a bread machine recipe to bake in the oven. That is the recipe I saw that first got me hungry for some bread.
joanaw, thanks, I think I will do that, sounds really good!
Now that the weather has turned cold here, I find myself wanting to make all kinds of "comfort food".
Sorry for my inexperience on this issue, I just, in the last couple of years, got the hang of baking bread, and haven't tried to improvise much. Maybe it's time I did!!!

Here, in the HARVEST forum, there are only a few generic bread recipes as well as sourdough bread baking. You may do good if you try a general web search outside of this GW web site. I would expect there are many recipes out there. Bread baking, and using most anything as a flavor or additive is quite easy to do in any case. For a tomato bread, use some basil, as well as a little garlic and onion. The dried tomatoes would be minced, so slicing the baked bread would be easier without tearing. Suggest that they also get a little rehydrated too. The use of olive oil is also good.
My brother nicknamed my onion cheese bread as 'lead bread', but never had a single loaf of it go faster at a meal. Its simple to make. I just roll out the bread dough some, add some fresh chopped onion, and some grated or chopped cheese (mostly cheddar). I use a LOT. It's rolled up like a jelly roll and then is set to rise. Once its baked it seems to collapes due to all the cheese and onion moisture, but is it REALLY good!
If you use Parm cheese, be sure to get the best, which is the Reggiano brand.

Here is the first few hits on the web:

http://allrecipes.com/Recipe/Basil-and-Sun-dried-Tomato-Bread/Detail.aspx
http://southernfood.about.com/od/quickbreadrecipes/r/bl30419f.htm
http://www.theveggietable.com/recipes/sundriedtomatobread.html
http://www.cdkitchen.com/recipes/recs/1/Asiago-Sun-Dried-Tomato-Bread85226.shtml
http://www.safyeast.com/printables/sundried_print_fullpageart.htm
http://www.thedailyrawcafe.com/2007/06/sun-dried-tomato-bread-18-servings.html

Here is a link that might be useful: dried Tomato bread

Sorry, I was at fault for missing the fact that you don't have a bread machine. But if you like that combination of ingredients, you can work with the suggestions here from joannaw and ksrosgers or look for a comparable recipe.

Most sources talk about adapting conventional recipes to a bread machine, not the other way around. If you want to use that recipe, here's how to do it:

Take 1 1/2 cups of warm water (no more than 105 degrees); add the sugar and the yeast and leave it to "bloom."

Meanwhile, stir together 2 1/1 cups of the flour (reserve the rest for kneading in if the dough is too soft), the powdered milk, the salt, basil, pepper and shredded cheese.

When the yeast has bloomed in the liquid, then you want to add the liquid mixture, the lemon juice and the reserved oil to the dry seasoned flour mixture. You can do it by hand or with a stand mixer.

[There are some strategies for withholding the salt till later for a better rise and for adding some of the flour to make a batter, letting that rest a while then adding the remainder of the flour, but since you're a beginning baker it's simpler to just do it all at once except for the reserved half-cup of flour. This recipe has plenty of yeast so adding the salt right away isn't a problem anyway.]

You have two choices with the chopped tomatoes. You can get 2/3 of the flour mixture added then toss the chopped tomatoes with the last 1/3 and mix that into the dough. Tossing the tomatoes with the flour helps separate them so they don't clump together in one glob. It's a good strategy for adding any ingredient (nuts, dried fruits, etc.) to quick breads, yeast breads, cakes. That way they stay separate and don't sink. Or you can mix up the dough and then knead the tomatoes in. That's harder.

Once you have the dough check to see how stiff it is. You can add more flour with the mixer or you can take the dough and scrape it out onto a lightly floured board. (Use some of the half-cup you held back). Then gently knead the bread until the dough is smooth and resilient. This may be a sticky dough because of the oily ingredients, so oiling your hands will help.

One thing to remember: The most common beginner mistake is adding too much flour; less is better.

Once the dough has come together and is smooth, put in an oiled bowl. Turn the dough ball so all sides are oiled. Cover with a cloth and allow to rise until nearly double. Then turn out on the floured board again, give it a quick final knead and put in your greased pan. Allow to rise a second time and bake.

Any of the recipes ksrogers linked to should give you comparable baking temps and times. You can also check u-tube for videos of kneading, etc. if visual will help.

Good luck and let us know how your bread turns out.

Carol

You can use my recipe without a bread machine, although someone on here will have to tell you how long to bake it. I would just put in all the ingrediants except the tomatoes and parmigiana into a large bowl. Mix and knead for 10 minutes or until dough becomes elastic. Grease bowl, place dough in it and cover with saranwrap. Set bowl somewhere warm. Allow to rise to double in size. Add tomatoes and parmgiana. knead 5 minutes. Place dough in vegetable sprayed muffin tins or bread pan. Allow to rise until double in size. I have not baked oven bread for so many years I really don't have a clue of temp or length of baking.

Carol, thanks so much, you are so helpful. Now it's just a matter of finding the time over the next couple of days!! I really appreciate your help and advice.

brokenbar, thanks also. I can figure out how long to bake it, I just didn't know if any of the ingredient amounts (especially the liquids) would need to be changed to do it in the oven. I wanted to tell you how much I enjoyed your thread on the dried tomatoes. You are quite an ambitious woman! I want to try your dried tomato recipe next year, it sounds wonderful.

ksrogers, I understand that this is the harvest forum. I guess I asked this question here because of all the recipes I've gleaned from this forum. I have browsed the soups and stews thread, the greatest hits thread, which is wonderful, and several others, from making sausage to relishes, ect....So I figured this was the appropriate forum. I did look over at That Home Site, Cook's Illustrated, and did a google search, as I stated in the original post, and didn't come up with anything that was what I was looking for.

The links I had above were all found on the first search page I went to. If you double click on the link below, you will find most of what I was pointing to above. Here, there are no wrong posts, only a fun way to get to figure out where the fun is once you find them.. My search was through AOL and Netscape

Here is a link that might be useful: Tomato bread search page

Really, it's OK. We've had lots of bread discussions, especially sourdough. Ken has talked about his own baking.

Besides, it's a way to use a Harvest product and that comes up quite frequently as a point of interest.

Carol

Yes, and so does meat curing.. Soon I will probably be making many italian sausages for next summer, as well as some salami and pepperoni. Breads like sourdough are now getting popular again.