Sun-dried tomato bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Strong white bread flour; (1 1/2lb) |
| 2 | teaspoons | Salt |
| 6 | grams | Sachet of easy-blend dried yeast; ( 1/4oz) |
| 15 | grams | Polyunsaturated margarine; ( 1/2oz) |
| 600 | millilitres | Warm water; about (1 pint) |
| 3 | teaspoons | Red pesto sauce |
| 25 | grams | Sun-dried tomatoes in seasoned oil; drained (1oz) |
| 25 | grams | Pitted black olives; (1oz) |
Directions
Mix together the flour, salt and easy-blend yeast. Add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs.
Add enough water, mixing it in with a fork, to make a firm but soft dough.
Turn on to a floured surface and knead until smooth, elastic and no longer sticky.
Divide the dough into two and shape each half into an oval loaf. Place each loaf on a greased baking sheet. Cut a 2.5cm (1-inch) deep slit down the middle of each loaf and put half the pesto sauce ,tomatoes and olives in each slit. Dampen the slits with water and close by pressing the edges together, then cover the loaves with greased clingfilm and leave to rise in a warm place for about 50 minutes or until doubled in size.
Preheat the oven to Gas Mark 7/220øC/425 øF. Uncover the bread and bake for 35-40 minutes or until well risen and golden. When cooked the loaf should sound hollow when tapped on the base. Cool on a wire rack.
Converted by MC_Buster.
NOTES : 20 slices (2 loaves)
Converted by MM_Buster v2.0l.