1/2 Photos of Olive and Sun-Dried Tomato Bread
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 190 Degrees C and line 23 x 13 cm loaf tin with baking paper.
- 2Mix together all ingredients and pour into tin.
- 3Bake for 45 minutes.
- 4Cool in tin then serve sliced.
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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: