This bread tastes best when still barely warm or at room temperature. Wrap any leftover bread tightly and store in the fridge for up to 3 days; to use, wrap loosely in foil and heat gently in a 150oC oven. It is still fine for a few more days after that, but is best sliced and toasted.
Ingredients:
60g parmesan
60g cheddar or good tasty cheese
335g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard powder
75g stuffed olives, sliced
1/4 cup snipped chives
2 teaspoons thyme leaves or 1 tsp dried
2 eggs
25g olive oil
310g buttermilk
egg wash (optional), made from 1 egg yolk beaten with 2 tsp water
extra thyme sprigs and sea salt for topping
Method:
Preheat oven to 180oC. Butter a large loaf tin (about 23 x 13 x 6cm) and either line it with baking paper (probably the best way) or dust with flour, then set aside.
1. Blitz cheeses, 20 secs, Speed 8, set aside
2. Put flour, baking powder, bicarb, salt, pepper, mustard powder into TM bowl. Combine 10 secs, Speed 5. Add the cheeses, olives, chives and thyme and combine 10 secs, Speed 3, Reverse.
3. Put a medium size bowl on top of TM lid and press the weight button. Weigh in buttermilk and oil, and then add eggs. Whisk with a fork until they are well combined. Add to TM bowl and combine 15 secs, Speed 3, Reverse until they form a sticky batter.
4. Scrape this into prepared tin and smooth out evenly. Brush with the egg wash (if using) over the top, then sprinkle with thyme sprigs and sea salt. Bake for 40-45 mins or until a fine skewer inserted in the middle of theloaf comes out clean. Remove from the oven and leave in tin for 5 mins, then turn onto a wire rack and leave to cool.
Source: Belinda Jeffery "Mix and Bake".
