Tomato and Olive Bread

1 2/3 cups tepid water
1 heaped tsp Active Yeast
1/4 cup sundried tomatos
1/4 cup pitted olives chopped
2 2/3 cups Bakels Gluten Free Bread Mix

Dissolve yeast in 1/32 cup of tepid water. Place Bakels Gluten Free Bread mix in a large bowl and form a well.Place remaining water in well, followed by yeast mixture, beat using an eletric beater for 3-4 minutes. Cover bowl and let stand for 30minutes.

Mix dough on a medium speed for 2 minutes. Fold thorugh sundried tomatoes and olives. Deposit into a greased bread tin and place in a warm, moist place for approximately 45 mintues.

Bake in a pre-heated oven at 200°C for approximately 25 mintues.

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