CHEESE, OLIVE AND BUTTERMILK HERBED BREAD

Thank god the thyme and the Italian parsely I had bought in 2 little packets 5 days ago have not wilted to a day over useless. To quote (with a twist) season 10  Idol judge ST.

Finally I got down to making this fantastic looking cheese bread that I spotted at the lovely Sugar and Everything Nice by Jo. It looked incredibly irresistible I had to make it. It was one of the most savoury quick 'breads' I have ever eaten. The pepper, the saltiness, the slightly chewy sun dried tomatoes and the parmesan cheese added soo much flavour. I loved it. So good for breakfast as I am simply not into sweet breakfasts. 

I thought the flavour of the spring onions was quite Asian and it instantly reminded me of cucur udang or prawn fritters. Moist pink minced prawns played havoc on my mind. I imagined a shrimped, hot peppery, herb-y, cheesy quick bread. Wow. No? Wow yes.

The recipe..........

Very much like a muffin in method and texture. I omitted the olives though because olives are not a staple in this house.

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 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 sprinkle 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 tightly and store in refrigerator. Gently reheat in oven if serving left overs.

Gloomy skies are such a nightmare....