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Mediterranean Black Olive And Anchovy Bread

ingredients

275 ml (10 fl oz) 1 1/4 cups water
3 tbsp tapenade paste
1 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1/2 tsp salt
2 tsp caster sugar (superfine granulated)
1 1/4 tsp instant or fast-acting dried yeast
glaze to taste

method

1. Pour the water into the breadmaker bucket, then add the tapenade paste, oil and half the flour.

2. Sprinkle with the salt and sugar.

3. Cover with the remaining flour and mound the yeast into the centre.

4. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).

5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.

6. If liked, brush with the selected glaze.

7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.

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