Recipe: Olive, Jalapeno, Cheese and Sundried Tomato Bread


My university friend, Montana, shared on Facebook the other day a photo of the swirly jalapeno, cheese and sundried tomato bread she made. It looked so fab, it inspired me to make my own, although without the swirly bit as my breadmaking technique is to throw the ingredients in the bread machine and press start.


The original recipe, which came from The Bread Machine Book by Marjie Lambert, didn’t have olives but I thought olives would go well and I was right. This bread smelt amazing as it was cooking, tastes absolutely wonderful and is great with home made hummus (if you’ve never been able to make hummus as nice as that found in the supermarket, try this recipe. You’ll never buy hummus again.)


Olive, jalapeno, cheese and sundried tomato bread (makes 1lb loaf)

125ml water
60ml milk
2 tbsp olive oil
1 tsp sugar
1 tsp salt
2 tsp dried basil
25g grated vegetarian Parmesan-style cheese
350g white bread flour
2 tsp yeast
40g sundried tomatoes, chopped
1 tbsp chopped jalapenos
6 olives, chopped

  1. Put all ingredients in the order suggested by the bread machine instructions. Set machine for white bread, medium crust. Press start.
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