Olive Sun-dried Tomato and Cheddar Bread

I have just finished the last of this bread right now, with my cup of Orange Pekoe Tea. It tasted good. The main ingredients are sun-dried tomato, olives and cheddar cheese. You can use any combination of savoury ingredients that you like. I wish you a pleasant weekend!

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, black pepper and oregano until well combined.

Stir in the cheddar, sun-dried tomatoes and olives into the flour. Make a well in the centre.

In a separate bowl, whisk together the eggs, olive oil and buttermilk.

Until well combined

Pour the egg-buttermilk mixture into the well.

Mix gently with a wooden spoon or metal spoon until all the ingredients are well combined. (The dough will be sticky.)

Transfer the dough into the prepared bread pan and spread it evenly. Brush with the egg wash if you like and garnish with chopped cilantro or parsley.

Bake for 40-45 minutes until golden brown on top and a skewer inserted in the centre comes out clean.). Let rest in the pan for 5 minutes then transfer onto the cooling rack.

Olive Sun-dried Tomato and Cheddar Bread

Preparation time: 15 minutes; Baking time: 40-45 minutes’ Makes:  8 x 4-inch loaf

Original Recipe 

Ingredients

  • 280g (2¼ cups, 10oz) all-purpose flour
 (for cup measure spoon the flour into the cup)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 
1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
 
  • 125g (4 oz), mature cheddar cheese
, diced into small cubes
  • 6-8 sun-dried-tomatoes, thinly sliced 
  • 1/3 cup chopped green olives
  • 2 eggs

  • 2½ tablespoons olive oil (can use extra virgin olive oil)
  • 300ml (1¼ cups) buttermilk
  • Egg wash (1 yolk beaten with 2 teaspoons water)
  • Chopped parsley or cilantro to garnish

Instructions

  1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and flour an 8 x 4 inch  (20 x 10cm) loaf pan.
  2. In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt and black pepper until well combined. Stir in the oregano, cheddar, sun-dried tomatoes and olives into the flour. Make a well in the centre.
  3. In a separate bowl, whisk together the eggs, olive oil and buttermilk.
  4. Pour the egg-buttermilk mixture into the well. Mix gently with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
  5. Transfer the dough into the prepared bread pan and spread it evenly. Brush with the egg wash if you like and garnish with chopped herbs. Bake for 40-45 minutes until golden brown on top and a skewer inserted in the centre comes out clean.).Let rest in the pan for 5 minutes then transfer onto the cooling rack.

Points to Note

  1. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
  2. You can vary this savoury bread by adding other ingredients of your choice like bacon, chives, other type of cheeses etc.

myfavouritepastime.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

myfavouritepastime.com

.

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

8 thoughts

  1. My hubby would love this! This past weekend we went to an event where there was cornbread with sun-dried tomatoes and jalapeno. This just reminded me of that. Cheese and olives too…yum!

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s