INGREDIENTS

INSTRUCTIONS

Mix together the flour, salt and easy-blend yeast. Add the margarine
and rub it in with your fingertips until the mixture resembles
breadcrumbs.  Add enough water, mixing it in with a fork, to make a
firm but soft  dough. Turn on to a floured surface and knead until
smooth, elastic  and no longer sticky.  Divide the dough into two and
shape each half into an oval loaf.  Place each loaf on a greased baking
sheet. Cut a 2.5cm (1-inch) deep  slit down the middle of each loaf and
put half the pesto sauce  ,tomatoes and olives in each slit. Dampen the
slits with water and  close by pressing the edges together, then cover
the loaves with  greased clingfilm and leave to rise in a warm place
for about 50  minutes or until doubled in size.  Preheat the oven to
Gas Mark 7/220 øC/425 øF. Uncover the bread and  bake for 35-40
minutes or until well risen and golden. When cooked  the loaf should
sound hollow when tapped on the base. Cool on a wire  rack.  Converted
by MC_Buster.  NOTES : 20 slices (2 loaves)  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 440
Calories From Fat: 336
Total Fat: 38.2g
Cholesterol: 4.3mg
Sodium: 5502.6mg
Potassium: 1005.9mg
Carbohydrates: 20.7g
Fiber: 6.8g
Sugar: 9.4g
Protein: 10.2g