Hello how are you doing? One more year I do not surprise you with a velentine's recipe, that maybe would be the proper for this week. It is not caused cause I don't consider myself a cheesy person, yes I realize I am! but the time has caught up and no But instead I hope you like this totally different type of recipe, a savory loaf bread, very easy and with a large variety of ingriendients. This is a simple loaf, no rise, no kneading just mix it well, put into the tin, bake and enjoy.
I like to enjoy this bread with a simple salad or also with a white risotto. You will see is a heavy crumb but very moist, perfect to bring to the job the lunch box.
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Savory Bread source
Makes a 22 cm tin
Cook the chopped onion in a low heat with some salt, add the bacon, remove onces the bacon cooked, do not make it crunchy, just baked lightly, set aside.
Drain and chop the tomatoes. Slice the olives. Chop the parsley and the rosmary, I used about one tablespoon each.
In a separtate bowl beat the eggs with 20 cl olive oil, add the the olives, herbs, tomatoes, onion, bacon, grated cheese and add some salt and pepper at your taste.
Gently mix it with the flour mixture. You will see it will be a very thick dough, add some water to make it thinner.
Pour the batter into the greased tin, level with a spatula and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow to the cake to cool in the tin for 10 minutes and later transfer to a wire rack. Serve it cold. Keep it covered at room temperature up to 3 days.
250 g flour
1,5 teaspoon baking powder
175 g grated chesse (I used Old Amsterdam)
4 large eggs
50 ml olive oil
1 large onion
150 g bacon
75 g black olives
75 g green olives
50 g dried tomatoes in olive oil
fresh rosemary and parsley
salt and peper
Sift the flour and the baking powder in a bowl.1,5 teaspoon baking powder
175 g grated chesse (I used Old Amsterdam)
4 large eggs
50 ml olive oil
1 large onion
150 g bacon
75 g black olives
75 g green olives
50 g dried tomatoes in olive oil
fresh rosemary and parsley
salt and peper
Preheat the oven to 175ยบ.
Cook the chopped onion in a low heat with some salt, add the bacon, remove onces the bacon cooked, do not make it crunchy, just baked lightly, set aside.
Drain and chop the tomatoes. Slice the olives. Chop the parsley and the rosmary, I used about one tablespoon each.
In a separtate bowl beat the eggs with 20 cl olive oil, add the the olives, herbs, tomatoes, onion, bacon, grated cheese and add some salt and pepper at your taste.
Gently mix it with the flour mixture. You will see it will be a very thick dough, add some water to make it thinner.
Pour the batter into the greased tin, level with a spatula and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow to the cake to cool in the tin for 10 minutes and later transfer to a wire rack. Serve it cold. Keep it covered at room temperature up to 3 days.
If you like this kind of side dishes try this muffin recipe which is one of my favorite.
Enjoy your week ♥
This bread looks devine.. I love these flavours!! I love your photos too.. they are understated & elegant.. good job girl! Happy weekend!! Xx
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