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OLIVE AND SUN-DRIED TOMATO BREAD

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OLIVE AND SUN-DRIED TOMATO BREAD

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    Cuisine:
      • Medium

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      A savory, salty Mediterranean style sun-dried tomato loaf that makes a great sandwich. Enjoy this crusty bread alongside a meal dipped in olive oil and balsamic vinegar.

      Olive and sun dried tomato bread
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      Ingredients

      • 18 oz bread flour
      • 1/2 tsp salt
      • 2 fl oz olive oil
      • 2 tsp fast acting dried yeast
      • 9 fl oz water
      • 6 oz pitted black olives
      • 2 oz sun-dried tomatoes

      Instructions

      1. In a stand mixer fitted with the dough hook, add all the ingredients except the olive and the sun-dried tomatoes. Keep the salt and yeast on separate sides until your turn the mixer on.
      2. With the mixer on slow, knead until the dough is shiny and elastic. Place in a lightly oiled bowl and allow to rise, covered for an hour.
      3. Divide the dough into two and add half of the olives and sun-dried tomatoes into each and knead into the dough.
      4. Mold both the dough's into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and with a sharp knife make them with a cross in the top.
      5. Place them on a baking sheet lined with parchment paper and leave to rise for one hour in a warm place.
      6. Bake at 425ºF for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.

      Tags

      Courses
      Side
      Allergy
      dairy free
      egg free
      soy free
      seafood free
      treenut free
      sesame free
      mustard free

      Nutrition

      Calories

      2370 cal

      Fat

      65 g

      Carbs

      374 g

      Protein

      64 g
      Click Here For Full Nutrition, Exchanges, and My Plate Info
      7.8.1.2
      2
      http://tasteofcotswolddowns.com/recipe/olive-and-sun-dried-tomato-bread/

      olive and sun-dried tomato bread

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