Olive & Sun-dried Tomato GF Bread

Olive & Sun-dried Tomato GF Bread

Makes 4 mini loaves or 1 large loaf

Ingredients

• 150ml milk
• 1 teaspoon dried yeast
• 3 tablespoons olive oil
• 1 teaspoon white balsamic vinegar
• 1 egg
• 300g gluten free bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 12 Olives (approx 25g)
• 6 Sun-dried tomatoes (approx 20g) soak in warm water to re-hydrate

Warm the milk in a saucepan until tepid and dissolve yeast in the milk. Add the oil, vinegar and egg and mix together.

In a separate bowl combine the flour, salt and sugar. Gradually add the milk mixture to form a dough, add a sprinkle of flour if the mixture is too wet. Place in mixing bowl, cover with oil-greased cling film and leave somewhere warm for 60 minutes. 

Chop the olives and sun-dried tomatoes into small pieces and add to the dough mixture. Flour the work surface and take the dough from the bowl.

Knead dough and divide into individual rolls or leave as one whole loaf. Place in tin(s), cover again and let rise for another 30-60 minutes.

Preheat oven to 180 C / Gas 5.

Bake bread for 20-25 minutes until golden brown.

Best enjoyed warm with some butter and dunked in soup.