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Tapenade and Olive Oil Bread

Tapenade and Olive Oil Bread

Packed with Mediterranean flavour! Tapenade is a traditional Mediterranean paste made of olives, capers and garlic and is available in good supermarkets and delicatessens. Used to flavour this gutsy dough it makes a loaf that is sure to spice up any meal

Preparation Time 25 minutes
Baking Time 35 minutes
Portions 1 Loaf
Skill Level Easy
Average Rating 0 stars
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Tapenade and Olive Oil Bread Ingredients

225 ml Water Warm
4 tbsp Olive Oil
4 tbsp Tapenade
2 tsp Granulated Sugar (Silver Spoon Homegrown) Granulated Sugar (Silver Spoon Homegrown)
1.50 tsp Salt
250 grams Premium White Bread Flour (Allinson) Premium White Bread Flour (Allinson)
250 grams Very Strong Bread Flour (Allinson Premium Wholemeal) Very Strong Bread Flour (Allinson Premium Wholemeal)
1 sachet Easy Bake Yeast (Allinson) 1 x 7g Easy Bake Yeast (Allinson)
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How to make Tapenade and Olive Oil Bread

  • Click on the text to highlight the different stages as you go along,
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  1. Put the flour, salt, sugar and yeast into a bowl and mix to a dough with the tapenade, oil and water.
  2. Turn the dough onto a floured surface and knead for 10 minutes. method tip
  3. Shape and put into an appropriate greased tin. method tip
  4. Leave to prove until double in size. Preheated to 220°C/fan 200°C/Gas Mark 7
  5. Bake in an oven and immediately turn the heat down to 200°C/fan 180°C/Gas Mark 6.
  6. Bake for 25-30 minutes.
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