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Bacon Cheese & Olive Loaf

November 8, 2014

 

My Bacon Cheese and Olive Loaf is a super easy to make savory loaf that is perfect for fill up lunchboxes, pack on picnics, enjoy with your afternoon cuppa and so much more!  


This loaf is yeast-free, so you don't have to worry about activating yeast or doing a lot of kneading which is very handy at this time of year.  It also keeps well in the fridge, again, just be sure it is stored in an airtight container or plastic wrap so that it doesn't dry out.  It can also be rewarmed nicely in the microwave so you get that "fresh out of the oven" feel and it freezes well too. 


It's great with a smear of fresh, creamy butter or your choice of dip and even olive tapenade works well with this savory loaf.  Sometimes my folks like to toast the bread in the grill, smear on some butter and have it as an afternoon snack with tea or coffee.  

  • Try chorizo, ham or salami in place of bacon for a delicious change

  • Substitute or add some Parmesan cheese for a stronger cheese flavor

  • When fully cooked it will be golden on top and a toothpick inserted should come out clean

  • Chicken bacon and turkey bacon can also easily be substituted into this recipe


YOU WILL NEED
1+2/3 cups self-raising flour
1 teaspoon salt
4 eggs, at room temperature
1/2 cup milk
1/4 cup + 2  tablespoons  oil ( I use rice bran or olive)
1 teaspoon dried mixed herbs

1 teaspoon chilli flakes (optional)
3/4 cup of chopped bacon
1+1/2 cups grated cheddar cheese
1-2 heaped tablespoons grated Parmesan cheese (optional)

2/3 cup pitted and sliced black olives


METHOD

  1.  Preheat the oven to 190°C/375°F.  Grease a 21cm x 12cm / 8½ x 4½ inch loaf tin.

  2. In a large bowl combine the flour and salt.

  3. Add the grated cheese, Parmesan cheese bacon and olives, mix well and then make a well in the center.

  4. In another bowl lightly beat the eggs, then whisk in the milk, oil, herbs and chilli flakes.

  5. Pour the egg mixture into the flour mixture and fold together until combined.

  6. Bake the loaf for 30-40 minutes or until a toothpick inserted into the center comes out clean.

  7. Let cool for 10 minutes then turn out.  

  8. Slice and serve warm with your favorite dips, olive tapenade or butter.


MAKES ONE LOAF - AROUND 12 SLICES

 

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