Tomato and Olive Bread

Ingredients

Method

1. Dissolve yeast in 1/32 cup of tepid water.
2. Place Bakels Gluten Free Bread mix in a large bowl and form a well.
3. Place remaining water in well, followed by yeast mixture, beat using an electric beater for 3-4 minutes.
4. Cover bowl and let stand for 30 minutes.
5. Mix dough on a medium speed for 2 minutes.
6. Fold through sundried tomatoes and olives.
7. Deposit into a greased bread tin and place in a warm, moist place for approximately 45 minutes.
8. Bake in a pre-heated oven at 200°C for approximately 25 minutes.