• Preparation Time 20 minutes + 2 hours rising
  • Baking Time 30 minutes
  • Makes 1 loaf
  • Freezing Excellent

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Ingredients

  • Dough
  • 1 tsp sugar
  • 1/4 cup water, warm
  • 1 pkg (2 1/4 tsp/11 mL) active dry yeast
  • 1/2 cup milk, warm
  • 1 egg, beaten
  • 1/4 cup granulated sugar
  • 1/4 cup Parmesan cheese
  • 1/2 tsp salt
  • 3 tbsp butter, softened
  • 3 1/4 cups Robin Hood® Best For Bread Homestyle White Flour
  • Filling
  • 1/2 cup oil packed sun dried tomatoes, chopped
  • 1/3 cup pitted kalamata olives, chopped  and pitted
  • 2 tbsp fresh chopped basil leaf

Serving Size: 1 loaf

Directions

Serving Size: 1 loaf

  • Dough: Dissolve 1 tsp (5 mL) sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Add next 6 ingredients and 1 cup (250 mL) flour. Beat at low speed of electric mixer until blended then at medium speed for 2 minutes. Gradually stir in remaining flour, using enough flour to make a soft non-sticky dough. Turn out on floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  • Palce in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Let Rise in warm place, (75°- 85°F/24°- 29°C) until doubled (45 to 60 minutes).
  • Punch Down. Turn out onto floured board. Roll out to a 9" x 12" (23 cm x 30 cm) rectangle.
  • Filling: Combine filling ingredients and spread evenly over dough leaving a 1" (2.5 cm) border all around. Roll up tightly jelly-roll fashion starting from short end. Pinch seam to seal. Place seam-side down in greased 9" x 5" x 3" (2 L) loaf pan. Cover with tea towel.
  • Rise in warm place until doubled (50 to 60 minutes).
  • Preheat oven to 375°F (190°C)
  • Bake on lower rack of preheated oven for 25 to 30 minutes, or until golden. Cool 5 minutes then remove from pan and cool on wire rack.

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