Quick & Easy

Potato, olive and sun-dried tomato bread

This substantial potato, olive and sun-dried tomato loaf coupled with a pot of homemade pureed soup (think tomato, broccoli or pumpkin) makes the perfect meal for a cold winter's night. It's also a great way to use up leftover mashed potato.
Potato, olive and sun-dried tomato bread
8
1H 15M

Ingredients

Method

1.Preheat oven to 220°C/200°C fan-forced. Oil 14cm x 21cm loaf pan; line base with baking paper.
2.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with butter until smooth.
3.Add flour, milk, olives, tomato and cheese to potato mixture; mix to combine. Spoon into pan; bake about 50 minutes. Turn bread onto wire rack to cool.

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