Mixed Olive and Pesto Bread
Mixed Olive and Pesto Bread
Rich and full of Italian flavour, others will be begging to share your bread with you. Use black or green olives or a combination of the two.
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50 minutes |  |
30 minutes | |
| Preparation Time | Cooking Time | |||
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200°C/190°C Fan/400°F°/Gas Mark 6 |  |
1 x 18cm/7" loaf | |
| Oven Temp | Servings / Makes | |||
You will need
Ingredients
250g/9oz Glutafin Select Bread Mix
5ml/1½ tsp Dried yeast
30ml/2 tbsp Pesto sauce
75g/3oz Black or green olives (pitted and roughly chopped)
175ml/6fl oz Hand hot water
5ml/2 tsp Olive oil for brushing
4 Basil leaves (roughly shredded)
Method
1. Place the Glutafin Bread Mix into a medium size bowl with the dried yeast and mix together.
2. Add the remaining ingredients and combine together with a fork to a smooth wet dough.
3. Spoon onto a greased and lined baking sheet and shape into an approximate 18cm/ 7" round.
4. Brush with the oil and top with the shredded basil. Cover loosely with film. Leave to prove for 30 minutes in a warm place until the mixture has spread and risen by about a third.
5. Remove the film and bake until crisp and golden in colour.
6. Cool on a cooling tray.
To freeze: Freeze whole or cut into single serving portions. Place in a freezer bag and seal. Thaw for 1–2 hours. Warm briefly in the microwave before serving.
Serve with a selection of tapas, cheese or pâté for a light meal or with any savoury Italian style hot dish. Great lightly toasted, rubbed with garlic and cut into croutons for serving with soup.
