Olive and Sun-Dried Tomato Bread
recipe

Description: A flavorful bread enriched with olives and sun-dried tomatoes, perfect for sandwiches or as a side to your favorite dishes.
Preparation Time: 2 hours 30 minutes
Serving Size: 10 slices
Ingredients:
- 500 g (0.5 l) warm water
- 5 g (1/2 packet) dry yeast
- 25 g (1/4 dl) sunflower or canola oil
- 25 g (1 tbsp) salt
- Approximately 850 g (13 dl) semi-coarse wheat flour
- Black olive slices to taste
- Sun-dried tomato slices to taste
Instructions:
1. Dissolve the dry yeast in warm water and let it sit for about 5 minutes.
2. Add the oil, salt, and part of the flour to the water and mix well.
3. Gradually add the remaining flour to the dough until it becomes firm.
4. Incorporate the olive slices and sun-dried tomatoes into the dough and knead well.
5. Cover the dough with a cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
6. Knead the dough again and shape it into a loaf.
7. Allow the loaf to rise for another 30 minutes.
8. Bake the bread in a preheated oven at 220°C (428°F) for about 25-30 minutes, until golden brown.
9. Let the bread cool before slicing.
Nutritional Information (per slice, based on 10 slices):
Calories: 150
Protein: 4g
Fat: 5g
Carbohydrates: 23g
Fiber: 2g
Sodium: 200mg
Enjoy your delicious Olive and Sun-Dried Tomato Bread!

Reviews: 4.68 (4524 reviews) ★★★★★ share