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Recipes > Bread Recipes > Tomato & Olive Bread

Tomato & Olive Bread

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1 23 Cups tepid water

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

14 Cup chopped sundried tomatoes

14 chopped, pittd olives

2 23 Cups Bakels GF bread mix



  1. Dissolve yeast in 12 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.

User Reviews (1):

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This bread is very soft and the olives/tomatoes really give it a great flavour. The only shortcoming in that it is quite crumbly. It is lovely and soft though.

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