Makes 2 loaves Cold
Vegetarian Fruit Vegetables Savoury Baked Fayre
675g/1½lb White Bread Flour
6g/¼ oz Active Dried Yeast
15g/½ oz Margarine
teasp Red Pesto Sauce
Sun Dried Tomatoes in oil, drained
Black Olives, pitted
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.
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.
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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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- 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.
- 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.