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.



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.





Cheese, Olive and Buttermilk Herb Bread
Recipe 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 mustart 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 thye
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.