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16 September 2014,10:35 by
V.Chitralekha

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TOMATO AND OLIVE BREAD

Makes :
2 Loaves

Preparation Time :
2 hours

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre and gradually stir in the oil and water to form a soft dough. Knead for at least 15 minutes until smooth and springy.
  • Transfer to a large oiled bowl and cover with cling film. Leave to rise in a warm place for 2 hours until doubled in size.
  • Flatten the risen dough, spread the tomato paste, olives and pumpkin seeds over it. Dust with flour, roll up and knead again until smooth.
  • Divide the dough in half and place in 2 greased and floured loaf tins. Dust with flour, cover and leave to rise for 45-60 minutes until doubled in size.
  • Bake at 200°C/400°F/gas mark 6 for 45 minutes, spraying with water 3 times during the first 10 minutes of cooking. 

INGREDIENTS

  • 1 kg strong white flour
  • 3 teaspoon salt
  • 1 tablespoon sugar
  • 2 sachet easy-blend dried yeast
  • 2 tablespoon sesame oil
  • 500 ml tepid water
  • 8 tablespoon tomato paste
  • 30 black olives, pitted and halved
  • 50 grams pumpkin seeds
  • Flour for dusting

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