Thursday, March 17, 2011

Cheese, Olive and Buttermilk Herb Bread

When I first saw the photos of this bread from "Mix & Bake", I immediately knew I had to try out this recipe. It is a non-yeasted bread and the texture is different from a regular loaf of bread. In fact, it is somewhat dense loaf but I guarantee you that it is ever so delicious. I am even dreaming (and salivating as well) of it again as I write this post. This loaf has a scrumptious flavour of two types of cheeses. Not forgetting the rest of the other delicious ingredients that's added to the batter. I must forewarn you that the smell from the oven whilst the loaf is being baked may drive you to stand in front of the oven waiting for the timer to ring.

buttermilk bread 1


Just imagine having a slice of this with a hearty bowl of soup or maybe serve it on the side with a delicious salad. Left overs are great when lightly toasted, hmm that's provided you still have left overs.

This is definitely a recipe keeper. It's so good that my boss has asked for the recipe and she has never done so todate even after sampling my baked goodies for more than a year.

buttermilk bread 2


Photobucket


Cheese, Olive and Buttermilk Herb BreadRecipe Adapted from "Mix & Bake" by Belinda Jeffrey

Ingredients:

2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp dry mustard powder
60g freshly grated parmesan
60g grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping

Method:

1) 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.

2) 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.

3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.

4) 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.

5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.

6) 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.

7) 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.

buttermilk bread 3


buttermilk bread 7


buttermilk bread 5

66 comments:

Rachel said...

That loaf is seriously delicious.

CaThY said...

Looks so inviting. *slurps* :)

j3ss kitch3n said...

oh my this is absolutely delicious!

Jean said...

ahh looks really delicious and mouthwatering!

The Sweetylicious said...

this look extremely tempting! yummy! (: bookmarked this!
how's that book? i want to buy it when i saw it at kino! (:

Bakertan said...

hey Jo,

I browsed through this book before. There's a potato cake and a mango upside-down cake if I didn't recall wrongly. Mangoes are in season now...

By looking at the ingredients, the bread already looks really savoury good.

jasmine, you might want to borrow and browse through the book. Some recipes look promising. I haven't tried out any myself though.

Cooking Gallery said...

This bread looks super delicious! I made something similar years ago, unfortunately my husband prefers plain bread. I should make this again one day though, in smaller portion...

Marina Mott said...

This bread looks great! Amazing, really! xx

Vandana Rajesh said...

The loaf looks heavenly..can just imagine how flavourful it would be with all that cheese and herbs to go with it. Yummm!!

pigpigscorner said...

Bookmarked! I love no-knead breads!

Wen said...

So yummy looking! I love easy recipe! Thanks for sharing!

Jo said...

Hi Jasmine and ZY, I love this book, another of my fav buys. I have tried a few recipes from this book and have posted two others besides this one. What I have tried todate have all been delicious at 1st attempt.

Angie's Recipes said...

Jo, I am thoroughly enticed with your cheese olive loaf! Very inviting!

Ellie (Almost Bourdain) said...

This is one of my absolutely favourite baking cookbook! The herb bread looks fantastic!

DG said...

Jo, the bread's texture just looks like cake texture, look so yummy!

Zurin said...

This looks GORGEOUS. You can be sure Im making this!!!! Tq so much for such a beautiful bread. Glad u tried the recipe. :)

Aimei said...

This look real flavorful!

jennifer said...

Hmm? How much do you think the 60grams of cheese would be in volume? And the standard measurement for the pan?

Kate said...

You mention it would be good toasted, so do you think, based on the texture you're familiar with, this would hold up sliced, for a sandwich? I'm looking for a no-yeast batter based bread which can be sliced for a fast and savory sandwich!

Kate said...

You mention it would be good toasted, so do you think, based on the texture you're familiar with, this would hold up sliced, for a sandwich? I'm looking for a no-yeast batter based bread which can be sliced for a fast and savory sandwich!

Anita Stapleton said...

Made this tonight for dinner. Changed to just chopped white onions in dough. Also did egg wash on top and sprinkled with parmasean black pepper garlic powder and kosher salt. Amazing!

Carrian Cheney said...

oh my goodness!! I cannot wait to make this!! Pinning it!!

Marina Ferreira Morais said...

Hello! How many grams is your cup?

Marina Ferreira Morais said...
This comment has been removed by the author.
Cheryl said...

Made this to eat with a bit bowl of gazpacho. absolutely delightful

adventuresweseek.com said...

Made this last night! http://adventuresweseek.com/2012/07/30/cooking-on-a-sunday-night/
Thanks for the great recipe

Jo said...

Hi Kate, yes it should hold up slicing but toast it in the oven rather than a toaster. However it is savoury on its own but in a sandwhich keep your filing very, very simple and minimal otherwise the taste of the loaf is totally lost.

Hi ladies, so glad you tried it and liked this recipe.

MarkRep Beka said...

Made this today and made some substitutions and one correction. Sooo good!
Salt is listed twice, I removed one instance.
I subbed Kalamatas for the green olives, and reduced salt a tad more (less than 1tsp).
I subbed granulated Parmesan from container cause that's what I had & it was cheaper than the good stuff freshly grated.
I subbed finely shredded mexican blend cheese instead of cheddar only snce again that's what I had.
I used generous 1/4C each instead of the grams of cheeses.
Had to sift in a tad more flour at the end, to make it a bit thicker, mine was still kinda wet.
I subbed powdered buttermilk (as per directions on the carton, dry to dry, wet to wet).
I subbed chives for scallions.
I ommitted the sundried tomatoes.
IT's very very good!!!

craftycarebear said...

Is that mustard powered not mustard.. i know it sounds ridiculous but i'm a beginning cook =)

granny said...

....how does one convert grams to cups or spoons??

granny said...

....how does one convert grams to cups or spoons??

Boomer1952 said...

'mustard'
'thyme'

Jo said...

hi craftycarebear, it will be mustard powder. But if you don't have you can substitute it with wholegrain mustard or leave it out altogether.

Jo said...

hi granny, I like to use this site for conversion purpose when baking. http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

Maria M. Triana said...

Hi Jo, my name is Maria. I love all your recipes and I put this one on my blog, but giving the link to here, as the original source, as I always do with everything I publish. I am very sorry and asking for your permission. Thank you very much in advance for your time and kind consideration.

bdank said...

I just finished making this and it is wonderful!

Melanie M. said...

Oh, that bread looks amazing!! Thank you for the recipe.

Flavia Andrews said...

Oh My! I must try this! Thanks for sharing! Found it on pinterest!
Flavia from One Cute Nursery

Treasures Now n Then said...

I am in a hurry, love the recipe, wonder how this would do as drop biscuits?? I think fine... thanks for a great recipe!

Lisa said...

Wanted to give you a heads up that this blog took this post with pictures: http://www.quickneasyrecipes.net/page/2/

Jo said...

Hi Lisa, thank you very much for alerting me. I had put a comment on the blogger's post but it seems that comments are being moderated. I think it should have been common courtesy to ask for permission first before posting it up.

Anne said...

Hi Jo,

Maybe I shouldn't be asking, since it's a big part of the recipe, but do you have any substitutions for the olives? Or do you think I could just leave them out? Thanks! Looks delish!

KathyRo said...

This looks so delicious.

The recipe reads like a biscuit recipe -- have you ever tried making biscuits with the dough?

KathyRo said...

This looks so delicious.

The recipe reads like a biscuit recipe -- have you ever tried making biscuits with the dough?

Natasha In Oz said...

That looks amazing! I'm going to try this for sure.

Best wishes from Australia!
Natasha in Oz

Jo said...

Hi Anne, you can omit the olives if you don't want them in the batter. It will change the flavours of the bread though.

Jo said...

Hi KathyRo, no I have not tried it as "drop cookies" ... I am thinking it would probably turn out more of a scone like bread instead.

crone said...

Had to change the amounts of flour and butter milk a bit due to the different unit (American cups confuse me :D) In the end it turned out wonderfully: fantastic loaf! So delicious! Thank you for the blog post!

Caedy Eries said...

That seriously, seriously looks tasty.

Nora said...

Se ve espectacular! y tiene que estar muy rico! Seguro lo hago en cuanto pueda. Gracias por la receta

Jo said...

Nora, espero que probarlo ya que es muy delicioso!

sexykitchensecrets said...

This bread looks really yummy, I will have to try it out. Thanks for posting.

Oliko said...

Thanks for the recipe, I've baked it twice already. It was soooo goood!

Marilee said...

It looks like we are the only family who doesn't like this recipe. I caught the teaspoon of salt listed twice but with the 1 t. Plus a little kosher salt sprinkled over the top it was way to salty and peppery. Instead of a nice savory, flavorful bread it was an assault of powerful flavors all in one bite. The texture was nice but all those herbs and other things in there. Not enjoyable. We tossed it.

Denise said...

I searched how much 60 grams of a cup came to, and it was 1/2 cup. I usually don't pin, print, or save receives that call for measurements like this because I don't know what that equals to, but this bread looks, and sounds so scrumptious that I definitely want to make it. Going to put some Capocollo or prosciutto in it. Yummy!

Denise said...

My comment above should say "recipes" not receives. Sorry about the typo.

Denise said...

I searched how much 60 grams of a cup came to, and it was 1/2 cup. I usually don't pin, print, or save receives that call for measurements like this because I don't know what that equals to, but this bread looks, and sounds so scrumptious that I definitely want to make it. Going to put some Capocollo or prosciutto in it. Yummy!

Jewels said...

Hi this looks awesome, would it work the same if i used Gluten free flour ?

Jo said...

Hi Jewels, I honestly don't know if it will work because I have never baked with gluten free flour.

Karabo Nompumelelo Makgoane said...

I am so going to bake this. Thanks for sharing Sisterz.


Li said...

Can you make this with all purpose flour? Or no.. did anyone try?

Thanks looks so good

I_Fortuna said...

I think this is one of those truly great recipes. I cannot wait to try it, it is just beautiful.
for Anne: If you are concerned about the salt in olives use Castelveltrano olives. They are a green olive with much less salt and a fruity flavor. You need to take out the pits though. Delicious. If you just don't like olives, I don't understand. LOL : )
If you do like the salty flavor try a few capers instead of olives. They are like the caviar of the veggie world.

for Li: Plain flour is the same as all purpose flour.

Hope this helps.

Michelle McCarthy said...

Made this last night (minus the olives) and it was a big hit. Thanks for the recipe!!

Arianna Vonhoff said...

use 1 1/4 cup less 1 Tbsp fresh milk ????? o.O did ya mean use 1/4 less meaning use 1 cup of fresh milk?

singh anjali said...

Hi , I came across your blog via pinterest , will be coming more often , I love this bread , it looks delicious. Do visit my space too sometime , If I am not supposed to leave the link , kindly do not publish my comment ,http://anjalisfoodkaleidoscope.blogspot.in/

Couisine Marocaine said...

It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
I board a good recipe already dealt a site like this couscous marocain
Recette couscous

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