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Black Olive and Sun-dried tomato bread Recipe


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     Black Olive and Sun-dried tomato bread

Category   Desserts - Breads
Sub Category   None
Preptime   3 hours

250ml lukewarm water
1 tsp fast-action yeast
1 tsp light brown sugar
50g sesame seeds
350g strong white flour, plus more for shaping
Pinch salt
12-15 dried olives
6 sundried tomatoes, excess oil removed
1 tsp. dried oregano
Sesame seeds to sprinkle

1. Mix water, sugar and yeast. 2. Dry roast the sesame seeds until brown. Add to flour with salt and oregano. 3. Add yeast mixture to the flour mixture. Mix well, and if dry, add more water. 4. Leave for 10 minutes. 5. Knead quickly in bowl and leave for a further 10 minutes. 6. Add olives and tomatoes. Knead lightly and leave for another 10 minutes. 7. Knead shortly and leave to rest for 60 minutes. 8. Shape into a rectangle, and roll into a tight roll. Place on greaseproof paper, brush with water and cover in sesame seeds. Leave to rest for an additional 30-40 minutes until doubled in size. 9. Slash and place in a hot oven (200 degrees Celsius) with a pan filled with boiling water in the bottom of the oven. 10. Remove the tray with water after 20 minutes and continue baking for an additional 20 minutes until dark brown in colour

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