Sunday, October 16, 2011

Sun dried tomato pesto & olive bread

Ingredients: 250 g plain flour, 1 tablespoon baking powder, 3 eggs, 100 ml olive oil, 100 ml milk, 100 g shredded Swiss cheese, 140 g green olives, 2 coffee spoons of Sun Dried tomato pesto sauce, sea salt & freshly ground black pepper

1 - Pre-heat the oven to 180C/350˚F.
2 - Sift the flour with the baking powder and season well with salt and black pepper. Whisk the eggs and whisk in the milk and oil. Tip two-thirds of the liquid into the flour, beat well then add remaining liquid.
3 - Mix in the Swiss cheese, tomato pesto sauce, olives
4 - Tip into a non-stick loaf tin, lightly greased & floured. Bake for 50 minutes or until a skewer comes out clean.
5 - Leave to cool, remove from the tin.
6 - Serve sliced at room temperature or a little warm, with a green salad & tomatoes.