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OLIVE AND SUNDRIED TOMATO BREAD

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Serves: 6

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  • Vegetarian
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A beautiful lunch dish or savoury snack.

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Ingredients

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

Method

  1. 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.
  2. In another bowl, add remaining flour, salt and basil. Mix in tomatoes and olives.
  3. 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.
  4. 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.
  5. Bake at 180 degrees Celsius for 30 minutes. Serve sliced, warm, with butter.

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