If, like me, you are scared of properly making bread and/or are short on time, then this sundried tomato and olive loaf is for you. You literally mix all the ingredients together and chuck it in the oven, with no need to knead (!) Once cooled the loaf cuts brilliantly and the sundried tomatoes, olives and dried herbs give it a lovely flavour. It looks highly impressive and tastes seriously good with just butter on top. I also cut the loaf in to small pieces and took it at school pick up, so it works well as an outdoor snack too.
Allow 20 mins prep and 45 mins baking time. You could freeze portions in bags then take out the same morning to eat at lunch. Thank you to http://www.bbcgoodfood.com for the inspiration!
Sundried tomato and olive loaf (approx 12 slices)
200g self-raising flour
Good shake dried mixed herbs or chopped thyme
3 eggs, lightly beaten
Very large handful pitted black or green olives, chopped in half
100g sundried tomatoes, roughly chopped
100g cheddar, grated
Heat the oven to 190 degrees/gas mark 5. Line the base of a medium loaf tin with greaseproof paper and grease the sides with oil/butter.
Mix the flour and herbs together in a large bowl. Make a well in the centre, then add the eggs and milk, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter. If it remains lumpy, use a whisk to help separate the lumps (you will need to put some welly in to it!)
Add the tomatoes, most of the olives and two-thirds of the cheese to the batter. Pour into the tin, then sprinkle with the remaining olives and cheese. Bake for 35-45 mins until the loaf is golden and crusty on top and a knife inserted comes out clean. Cool in the tin for 10 mins, then turn out. It will cut easier once it has cooled. Will keep for a few days in a sealed container. Gorgeous with butter on top!