Sun Dried Tomato Bread Recipe  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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