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Olive and Sundried Tomato Bread

A community recipe by gastrohoover

Not tested or verified by Nigella.com

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Introduction

A beautiful lunch dish or savoury snack.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6

Metric U.S.

20 grams yeast (compressed)
1 tablespoon caster sugar
2 tablespoons butter (softened)
125 millilitres milk (warm)
1 egg
375 millilitres plain flour (sifted twice)
½ teaspoon salt
90 grams sundried tomatoes (sliced)
90 grams black olives (pitted)
1 handful fresh basil (chopped)

1 ounce yeast (compressed)
1 tablespoon superfine sugar
2 tablespoons butter (softened)
½ cup milk (warm)
1 egg
1½ cups all-purpose flour (sifted twice)
½ teaspoon salt
3 ounces sundried tomatoes (sliced)
3 ounces black olives (pitted)
1 handful fresh basil (chopped)

Method

Olive and Sundried Tomato Bread is a community recipe submitted by gastrohoover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place yeast, warm milk and sugar with half the flour in a bowl. Mix well and place in a warm place until frothy and bubbly.

In another bowl, add remaining flour, salt and basil. Mix in tomatoes and olives.

Make a well in the centre, and add the beaten egg and yeast mixture. Add the butter last. Using your hand or a rubber spatula, mix into a dough. Knead gently.

Place in a clean, oiled bowl and set aside in a warm place to rise. Once risen, knead again, then place in a greased loaf tin.

Bake at 180 degrees Celsius for 30 minutes. Serve sliced, warm, with butter.

Place yeast, warm milk and sugar with half the flour in a bowl. Mix well and place in a warm place until frothy and bubbly.

In another bowl, add remaining flour, salt and basil. Mix in tomatoes and olives.

Make a well in the centre, and add the beaten egg and yeast mixture. Add the butter last. Using your hand or a rubber spatula, mix into a dough. Knead gently.

Place in a clean, oiled bowl and set aside in a warm place to rise. Once risen, knead again, then place in a greased loaf tin.

Bake at 180 degrees Celsius for 30 minutes. Serve sliced, warm, with butter.

Tell us what you think

What 1 Other has said

I'm not sure if this recipe is right...i never add flour with the yeast and milk and sugar. how is a dough supposed to be frothy and bubbly?

Posted by ImogenJane on 11th April 2018

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