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Sun Dried Tomato Bread Veg CD CBF 75mins plus proving Makes 2 loaves Cold Vegetarian Fruit Vegetables Savoury Baked Fayre Ingredients: 675g/1½lb White Bread Flour 2 teasp Salt 6g/¼ oz Active Dried Yeast 15g/½ oz Margarine 540ml/18fl.oz. Warm Water 3 teasp Red Pesto Sauce 25g/1oz Sun Dried Tomatoes in oil, drained 25g/1oz Black Olives, pitted Instructions 1. In a large bowl, mix together the flour, salt and yeast. Add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs. Add enough water to make a firm but soft dough. Turn on to a floured surface and knead until smooth, elastic. 2. 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 a clean cloth and leave to rise in a warm place for about 1 hour or until doubled in size. 3. Preheat the oven to 220C, 425F, Gas mark 7. 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.
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