How to make Cheese, Olive and Buttermilk Herb Bread
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.
- Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.
- In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
- Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.
- Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.
- This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.
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