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Cheese, Olive and Buttermilk Herb Bread
2 ¼ cups plain flour
2 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon salt
½ teaspoon dry mustard powder
6 ounces freshly grated parmesan
6 ounces grated cheddar cheese
½ cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup mixture of spring onion and Italian parsley
2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
2½ tablespoon olive oil
1¼ cup buttermilk
Egg wash, made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping
Preheat oven to 350°F.
Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper
or dust with flour.
Set the tin aside.
Sift flour, baking powder, soda, salt, black ground pepper and mustard powder into a large
Whisk with a whisk to incorporate the dry ingredients.
Add cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them
In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well
Make a well in the center of the flour mixture and pour in the wet ingredients.
Stir to form a thick and 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 sprinkle 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
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 of onto a wire rack.
This loaf is best served on the same day.
Wrap left over’s tightly and store in fridge. Gently reheat in oven if serving left over’s.
Yield 1 loaf.
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