TOMATO AND OLIVE BREAD

Ingredients...150ml of warm water, 50ml of olive oil(extra for greasing), 10gm of instant dried yeast, 15gm of castor sugar, 900gm of strong white flour (extra for dusting), 15 gm of salt, 250ml of tomato juice, 100gm of sliced black olives. Pour the warm water into a medium bowl, add the olive oil, yeast powder , sugar and whisk until the yeast has dissolved. Mix the flour and salt together in the bowl of your mixer. Pour over the yeast mixture and tomato juice. Using the dough hook on your mixer,mix to a soft dough.It may need a little more water, if the dough is sticky mix in a little extra flour. The dough should be soft but not sticky. Continue to mix the dough for 10 minutes, adding a few olives at a time. Now cover the mixer bowl with a tea towel and leave in a warm place for 40 minutes or at room temperature for 1 hour/ until doubled in size. Grease 2 x 900gm loaf pans with olive oil, or 2 x greased and lined baking sheets. Knock back the dough and form into 2 loaves. Preheat your oven to 200 deg C. Place the dough in the greased pans or shape and place on the baking paper lined oven trays. Cover the pans / trays with a dry tea toweland leave in a warm place for 40 minutes/ 1 hour, until doubled in size. Dust the loaves lightly with flour. Bake for 25 - 30 minutes, until well risenand golden. Turn out and check they are cooked through by tapping on their bases. They should sound hollow. Leave to cool completely on a wire rack.