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Fennel and olive bread
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A delicious bread to accompany any meal - best served warm.
700g strong white bread flour
½ tsp salt
1 tsp sugar
7g sachet dried active yeast
2 tsp fennnel seeds, toasted and roughly crushed
2 tsp olive oil
7 tbsp Cooks' Ingredients Quartered Kalamata Olives, drained
Dust the olives in a little flour to make it easier to knead them in.
Typical values per serving:
This recipe was first published in November 2009.