September 03, 2009
Rosemary and Olive Bread
Ingredients
3/4 tsp Quick Yeast
400g (14oz) Organic Strong Plain White Flour
1 tsp Olive Oil
1 tsp coarse Sea Salt
280ml water
2 tblsp Crespo Black Olives (stoned and roughly chopped)
2 sprigs fresh Rosemary (about 2 tsp needles)
Method
Place all ingredients in order listed into breadmaker. Switch on and use basic-bake rapid programme: 1 hr 55 mins. Eat whilst slightly warm (if you can wait that long!)
