As it is the start of the week I was thinking about baking a loaf of bread to get us through the week, but I am very impatient when it comes to bread, and didn’t want to spend ages waiting for it to rise, and trying to come back to it later. I also noticed that I had some herbs that were becoming rapidly more sad looking, and I had some feta I needed to use. Therefore, I decided to make this lovely loaf. Its not your traditional bread, as it doesn’t have any yeast, and a little really goes a long way with this one, as its very rich! My favourite way to serve it is when it is warm just out of the oven.
This one isn’t for babies as it has quite a lot of feta in there, but kids will love it, and theres no added salt. For variation, feel free to try different herbs and cheeses, and perhaps some spices. Smoked paprika goes so nice in this one!!
The loaf should last for around 3 days in an airtight container, or freeze slices by separating the slices with baking powder, and wrapping tightly in foil, then adding to a zip-lock freezer bag.
Love, Natalie x
180g Plain Flour
3 tsp Baking Powder
3 Eggs, beaten
100ml Sunflower Oil
1 Tbsp Olive Oil
Pinch Ground Black Pepper
200g Feta Cheese, crumbled
100g Gruyére Cheese, grated
Small handful of Mint Leave, chopped
Sprig of Rosemary, chopped
Small handful of Parsley, chopped
- Preheat the oven to 180°C. Sift the flour and baking powder into a large bowl. In a jug, beat the eggs with the oils, milk and black pepper.
- Tip the jug with the eggs into the flour mix and add the cheese and herbs. Stir it all together until smooth, and pour into a lined 900ml bread tin.
- Bake for 40-50 minutes until golden and cooked through.