INGREDIENTS

6 cups strong white flour or a little bit more
5 tsp fast action dried yeast (14g)
½ – 1 tsp sea salt (if you use unsalted butter on your bread put 1 tsp but if you use salted butter put only ½ tsp salt)
½ cup milk (about 125 ml) in room temperature
1½ cup lukewarm water
1 cup chopped black olives
1 cup chopped sundried tomatoes from oil (280g jar)
50 ml oil from sundried tomatoes or olive oil
unsalted butter or olive oil to butter the tins – optional

EQUIPMENT

two x 11×22 cm (4.5 x 8.5 in) non-stick loaf tins

METHOD

In a large mixing bowl mix flour, yeast and salt, add milk and water , then oil with tomatoes and olives.
Knead dough with your hands for about 10 minutes adding some more flour if it is too sticky.
Butter the tins and place half of the dough in each tin.
Cover with tea towel and leave in a warm, quiet place to grow for 1 hour.
Preheat oven to 180°C (356°F) and bake bread for about 30-35 minutes.

Take out from the oven, remove the tins and let it cool down before serving.

It taste good also straight from the oven but it will be sticky difficult to cut.

Make 2 small loafs.