Quick, easy and delicious, this Bacon Cheese and Olive Loaf is a super easy savory loaf that is perfect for filling up lunchboxes, packing for a picnic or enjoying as a snack!
This is a yeast-free loaf, 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 as long as it is stored in an airtight container 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, your choice of dip and even olive tapenade works well. 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.
MY TIPS
Try different meats including 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
Preheat the oven to 190°C/375°F. Grease a 21cm x 12cm / 8½ x 4½ inch loaf tin.
In a large bowl combine the flour and salt.
Add the grated cheese, Parmesan cheese bacon and olives, mix well and then make a well in the center.
In another bowl lightly beat the eggs, then whisk in the milk, oil, herbs and chilli flakes.
Pour the egg mixture into the flour mixture and fold together until combined.
Bake the loaf for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes then turn out.
Slice and serve warm with your favorite dips, olive tapenade or butter.
MAKES ONE LOAF - AROUND 12 SLICES
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