Sundried Tomato and Black Olive Bread

by JD
(United Kingdom)

For a delicious treat, try this Sundried Tomato and Black Olive Beauty.

Sundried Tomato and Black Olive Bread

Ingredients:

• Sundried Tomatoes 30g
• Black Olives (stones removed) 30g
• Dried Oregano 1 teaspoon

All above finely chopped

• Water & above ingredients 300ml
• Salt 1 teaspoon
• Caster Sugar 1 teaspoon
• Olive Oil 1 tablespoon
• Strong White Flour 500g
• Quick Yeast 2 teaspoons

 

Directions:

Mix the ingredients together in a bowel, knead and prove using a traditional method.

Then remove the dough from the proving vessel, and knock it back.

Shape the dough into a lightly oiled 800g loaf tin, very lightly dust with flour, and cover with a sheet of plastic film or a clean, damp lightweight cloth.

Next put in a warm place (20 to 30°C) until double in size or for one hour; whichever is shorter.

When you’re happy with the size uncover and bake in the oven at 230ºC for about 10 minutes, then 210ºC for about 25 minutes.

The bread should be a golden colour, remove from your oven, turn the pan over and shake it lightly until the bread comes out, it should sound hollow when tapped on the bottom (if not put back in the tin and bake a little longer). Optionally glaze with butter for a soft crust.

As usual leave to cool on a wire rack for at least 30 minutes before enjoying or cutting your home cooked delight.

When cooled to room temperature seal in a plastic bag and store in a closed dark place.