Ingredients

1 ²⁄₃ Cups tepid water

1 heaped tsp active yeast (I use 1 satchet of instant yeast)

¹⁄₄ Cup chopped sundried tomatoes

¹⁄₄ chopped, pittd olives

2 ²⁄₃ Cups Bakels GF bread mix

Method

1. Dissolve yeast in ¹⁄₂ Cup of the tepid water
2. Place bread mix in a large bowl and form a well. Pour remaining water and yeast mixture into the well and beat for 3-4mins with an electric beater.
3. Cover bowl and let it stand for 30min.
4. Beat dough with an electric beater on medium speed for 2 mins.
5. Fold in sundried tomatoes and olives.
6. Place mixture into bread tin and allow to rise in a warm moist place for 45min e.g. I place in the warming drawer (with it off!) alongside a pan of boiling water.
7. Preheat oven to 200°C and grease a bread tin.
8. Bake for 25mins.

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