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*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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twissis May 06, 2008
Olive and Sun-Dried Tomato Bread