Hi Nancy,
For some time now I've been using my bread maker - forgot just how good bread made from scratch is. Getting back into the groove again. One problem - it was gone too quickly.

I love this bread with a plain tomato salad, it's also great toasted with mozzarella cheese on top. One other idea for next time is maybe make some croutons for soups.

Tomato and Olive Bread

2 oz/50g sun-dried tomatoes*
12 oz/350g Strong White Bread Flour
1/2 tsp salt
1 Tbsp dried oregano
1 x 7g sachet fast acting yeast
2 oz/50g pitted black olives, halved
2 oz/50g pitted green olives, halved
6 fl oz/175 ml warm water
1 Tbsp olive oil

Grease a baking tray and a large polythene bag with oil

Soak dried tomatoes in boiling water for 10 minutes or as directed on the pack. Drain, then cut into pieces with scissors.

Mix dry ingredients, olives and tomatoes together, stir in water and oil, mixing to a dough.

Turn out onto a floured board and knead well for 10 minutes by hand, or 5 minutes in a mixer with a dough hook. Roll out to a rectangle 9 "/23cm x 6 "/15cm. Roll up from the long side, turn over and place on the prepared baking tray with the join underneath. Using scissors, make cuts in a zig zag fashion down the centre of the loaf.

Cover with prepared bag and leave in a warm place to rise until almost doubled in size. Pre-heat the oven to 220oC/425oF.

Remove bag, brush dough with oil and bake for 35 minutes, until the loaf sounds hollow when tapped on the bottom.

*I only had sun-dried tomatoes in olive oil, so I drained most of the oil off with kitchen roll, cut the Tbsp of olive oil down to 1 tsp.

The original recipe was in the Hovis recipe pamphlet
Sylvia <Scotland>

http://www.nancyskitchen.com