BACON, HAM AND OLIVE BREAD
150 ml of white wine
100 ml of olive oil
½ teaspoon of salt
250 g all purpose flour
1 teaspoon of baking powder (about 5 g)
150 g grated cheddar cheese
1 large onion
100 g bacon (rindless)
200 g ham, already cooked — sold as “ready to serve”
100 g black olives (seeds removed)
100 g green olives
2 tablespoons chopped parsley
In a large bowl, whisk together the wine, oil, eggs and salt.
Separately, mix the flour and baking powder, sift and stir into the liquid preparation.
Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).
Add the bacon to onions and cook for a few minutes then put aside, draining the mixture to avoid a soggy dough.
Slice the olives and parsley and cut the ham.
Add all ingredients and grated cheese to the basic preparation and mix.
Pour into a buttered loaf pan, 9 by 5 inches.
Bake in the oven for 1 hour at 360°F (180°C).
You could use this version that uses milk instead of wine.
Cheese, Ham and Olive Bread
Makes an 8
1/2 x 4 1/2 inch loaf
1 2/3 cups all-purpose flour
2 3/4 tsp baking powder
3/4 tsp salt
4 eggs, room temperature
1/2 cup whole milk
6 1/2 Tbsp olive oil
2 oz ham, diced
6 oz (1 1/2 packed cups) Cheddar cheese, coarsely grated*
2/3 cup pitted black olives, each sliced into 1/4 inch thick rings
Preheat the oven to 400°F and grease an 8 1/2 x 4 1/2 inch loaf pan**
Whisk the flour, baking powder and salt in a large bowl.
Make a well in the center.
In another bowl lightly beat the eggs then whisk in the milk, olive oil and ham.
Pour the egg mixture into the dry ingredients and stir gently to combine.
Use a spatula to fold in the cheese and olives.
Pour into the pan and bake on the center rack for 10 minutes.
Reduce the oven temperature to 375°F and continue to bake for 35 minutes more, until puffed, golden and a skewer inserted into the center comes out clean.
Let rest on a rack for 5 minutes before turning it out.
Let cool for at least 10 minutes before cutting.
Recipe posted by Geri-b Mak
Foto: Kiti Citi
Ek is bietjie underwhelmed, het dalk te veel verwag. Lekker maar dink die olie is te veel. Sal hom volgende keer maak met minder olyfolie, net die helfte olywe en dalk bietjie mieliemeel by vir meer brosheid. Ek het 2016 gesien (geproe) julle olywe is minder sout as ons s’n. Die stukkie sonder olywe kan agter gesien word. Dis ook lekker so.
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