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Goat’s cheese, tomato and black olive bread |
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- Pre-heat oven to 175°C or Gas Mark 2. Grease and line a 900g (2lb) long loaf tin.
- Break eggs into a bowl, season and whisk until volume has doubled. Continuing to mix, add the olive oil, then the milk.
- Mix the yeast into the flour, and sieve into the egg mixture bit by bit, mixing as you go.
- Once all of the flour is incorporated, add the sun-dried tomatoes, olives and Selles-sur-Cher goat’s cheese. The mixture should be firm enough to make into a ball with your hands (flour your hands if necessary).
- Spoon the mixture into the greased loaf tin, and sprinkle sea salt on top.
- Bake for 50 minutes, then remove from the tin and grill gently for 5 minutes to brown the top.
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3 eggs
salt and pepper
5 tbsp olive oil
100ml milk
210g strong white flour
1 sachet instant yeast
50g sun-dried tomatoes (roughly chopped)
75g pitted black olives (finely chopped)
1 tsp coarse sea salt
1 x 180g Selles-sur-Cher goat’s cheese (ash rind removed and cut into small cubes)
This very versatile bread can be eaten on its own or served alongside other dishes. Other grains and seeds, such as sunflower or sesame, can be added to the mix for a healthy crunch.
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