Meals and Courses

Pesto & Marinated Olive Bread

prep Time 3–4 hours, depending on machine
  • 200 ml (7 fl oz) water
  • 2 tablespoons olive oil
  • 2 tablespoons pesto
  • 1 teaspoon salt
  • 425 g (14 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 125 g (4 oz) pitted and marinated mixed olives, halved

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the olives, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (½ lb) loaf size on the basic white programme. Select your preferred crust setting.

Add the olives when the machine beeps, adding them gradually to prevent the blade jamming.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool.

Like This? Try These
More on Food