Red Meat & Pork
Baking & Bread
My new year’s resolution to bake bread every week is going quite well so far (but then again, we’re only two weeks into the new year!). Week 2’s bake is this lovely cheesy bread that’s great with soup. I made it first with feta and green olives, and then a second time with cheddar and black olives and both are equally good, with maybe a slight preference for the latter.
Line the base of a loaf tin with baking parchment, then mix together all the ingredients in a large bowl and season well. Spoon into the tin and bake for 30 mins at 180C (fan oven) until just turning golden on top. Tip it out of the tin and check that the base sounds hollow when you tap it - if it does, it's ready. Leave it to cool a little on a wire rack, then slice it - I particularly like it while it's still warm, but it's good cold too. It will keep for at least three days in an airtight tin.