750 g Strong white bread flour; (1
-1/2lb)
2 ts Salt
6 g Sachet of easy-blend dried
-yeast; ( 1/4oz)
15 g Polyunsaturated margarine; (
-1/2oz)
600 ml Warm water; about (1 pint)
3 ts Red pesto sauce
25 g Sun-dried tomatoes in
-seasoned oil; drained (1oz)
25 g Pitted black olives; (1oz)
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.
Yields
1 servings