Mediterranean Olive Loaf

When did people start eating hummus?

I don't mean as in the dawn of time, but rather as a mainstream practice.

My husband and I had this conversation recently.  Neither of us grew up eating hummus, but both love it now.  I don't even remember seeing it until about ten years ago.  Now, you can order it in restaurants and find it in almost every grocery store.  Just a random question.

I never grew up eating Mediterranean food, but I love every bit of it!  This bread was inspired by an olive-feta bread recipe that was found in my mom's cupboard.  I wanted to capture the Mediterranean flavors, but keep the bread vegan.

For the bread:
1/4 c. pepper-infused vodka (learn more about infusing your own liquors!)
1/4 c. water
2 T. roasted red peppers, chopped
1 T. kalamata olives, chopped
1 T. coconut oil, softened
3/4 tsp. sea salt
2 T. nutritional yeast (or if you're not vegan, Parmesan cheese or feta can be used)
2 c. bread flour
2 tsp. organic cane sugar
1 1/2 tsp. bread machine yeast

For the bread:
Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)

Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!

Preheat the oven to 350°. Grease a loaf pan with coconut oil or vegan butter.

When the dough is done, remove it from the bread machine and transfer it to the prepared pan.  Cover the loaf with a towel and let it rise for 10-20 minutes in a warm place.  

Bake it for 20-25 minutes, inserting a toothpick to be sure that it's done.

I made this bread when my husband had a coworker over for dinner; it pairs well with lasagna!  This recipe will satisfy any need for a savory bread.