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Sun Dried Tomato Bread Recipe  Veg  CD  CBF  75mins plus proving

Makes 2 loaves   Cold  Vegetarian  Fruit  Vegetables  Savoury Baked Fayre 



675g/1½lb White Bread Flour

2 teasp Salt

6g/¼ oz Active Dried Yeast

15g/½ oz Margarine

540ml/18fl.oz. Warm Water

3 teasp Red Pesto Sauce

25g/1oz Sun Dried Tomatoes in oil, drained

25g/1oz Black Olives, pitted




1. In a large bowl, mix together the flour, salt and yeast. Add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs. Add enough water to make a firm but soft dough. Turn on to a floured surface and knead until smooth, elastic.


2. 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 a clean cloth and leave to rise in a warm place for about 1 hour or until doubled in size.


3. Preheat the oven to 220C, 425F, Gas mark 7. 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.



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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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