Olive And Sun Dried Tomato Bread Recipe

Elevate your baking with this delicious Olive & Sun-Dried Tomato Bread! This recipe, adapted from a classic low-fat margarine insert, is packed with wholesome goodness. We've boosted the nutrition with the addition of skim milk powder, LSA mix, and bran flakes for a fiber-rich and flavorful loaf. Perfect for a healthy breakfast, lunch, or snack!

Prep Time 20 mins
Cook Time 60 mins
Calories 1143 kcal
Protein 86g
Rating 5.0 (1 Reviews)
Olive And Sun Dried Tomato Bread 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Olive And Sun Dried Tomato Bread

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How to Make Olive And Sun Dried Tomato Bread

  1. Preheat your oven to 190°C (375°F) and grease and flour a 23 x 13 cm loaf tin. Alternatively, line the tin with baking paper.
  2. In a large bowl, combine all ingredients ensuring everything is well mixed.
  3. Pour the batter into the prepared loaf tin, ensuring it's evenly distributed.
  4. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the bread cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
  6. Once cooled, slice and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

153 g

Sugar

41g

Fat

25g

Carbs

65g

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