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Name: Sun-Dried Tomato Bread
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 15 g Polyunsaturated margarine; (; 25 g Pitted black olives; (1oz); 2 ts Salt; 600 ml Warm water; about (1 pint); 6 g Sachet of easy-blend dried; 750 g Strong white bread flour; (1; 3 ts Red pesto sauce; 25 g Sun-dried tomatoes in

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INGREDIENTS

15 g Polyunsaturated margarine; (
25 g Pitted black olives; (1oz)
2 ts Salt
600 ml Warm water; about (1 pint)
6 g Sachet of easy-blend dried
750 g Strong white bread flour; (1
3 ts Red pesto sauce
25 g Sun-dried tomatoes in

Servings

INSTRUCTIONS

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 7/220 ?C/425 F. 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. NOTES : 20 slices (2 loaves)

NOTES

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Sun-Dried Tomato Bread

15 g Polyunsaturated margarine; ( 
25 g Pitted black olives; (1oz) 
2 ts Salt 
600 ml Warm water; about (1 pint) 
6 g Sachet of easy-blend dried 
750 g Strong white bread flour; (1 
3 ts Red pesto sauce 
25 g Sun-dried tomatoes in

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 7/220 ?C/425 F. 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.        NOTES : 20 slices (2 loaves)

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Nutrition

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Serving Size: 1 Serving (833g)
Recipe Makes: 1 servings

Calories: 31
Calories from Fat: 4 (13%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 151.1mg		4 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 4.6g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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