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    You are in: Home / Recipes / Olive and Sun-Dried Tomato Bread Recipe
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    Olive and Sun-Dried Tomato Bread

    Olive and Sun-Dried Tomato Bread. Photo by twissis

    1/2 Photos of Olive and Sun-Dried Tomato Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Wendys Kitchen's Note:

    A recipe I got from an insert in a low-fat margarine. I prefer to bake my own bread as I can then add "goodies" such as skim milk powder, lsa mix and bran flakes to increase the goodness in the bread.

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    Units: US | Metric


    1. 1
      Preheat oven to 190 Degrees C and line 23 x 13 cm loaf tin with baking paper.
    2. 2
      Mix together all ingredients and pour into tin.
    3. 3
      Bake for 45 minutes.
    4. 4
      Cool in tin then serve sliced.

    Ratings & Reviews:

    • on May 06, 2008


      *Yum* ! I am a long-standing yeast-phobe, so savory breads that are an easy-fix + tasty like this are happy finds for me. I used my always reliable Self Rising Flour [america] by HELEN PEAGRAM to make the self-raising flour, used the olive oil option & baked it in an oblong casserole dish as I am w/o a loaf pan now. Late in the prep, I made my only chg to the recipe. It had such a Mediterranean feel to me, so I added garlic powder = to 2 cloves of garlic + 1 tsp of McCormick Classic Herbs Italian Seasoning. The sun-dried tomato flavor comes thru nicely here & my condo smells divine! Thx for sharing this recipe w/us. Loved it! :-)

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    Nutritional Facts for Olive and Sun-Dried Tomato Bread

    Serving Size: 1 (569 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1142.9
    Calories from Fat 158
    Total Fat 17.5 g
    Saturated Fat 5.0 g
    Cholesterol 431.1 mg
    Sodium 3680.7 mg
    Total Carbohydrate 197.4 g
    Dietary Fiber 8.0 g
    Sugars 10.3 g
    Protein 43.2 g

    The following items or measurements are not included:

    low-fat margarine

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