Bacon, Cheese and Olive ‘Bread’

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Bacon, Cheese and Olive Bread

Recipe By Liz Henderson

Ah, fresh bread! Nothing like it.  This recipe has all the loveliness of a fresh loaf but with more heartiness.

It requires no kneading, rising or yeast and is incredibly easy to throw together.

Absolutely delicious, serve warm for afternoon tea slathered with butter with a good home-made relish when the kids come home from school, ravenous.

Use this recipe for a MamaBake session to swap or pop two or three in the freezer for lunchboxes.

Makes four loaves (one loaf per family if you’re MamaBaking).

Ingredients

16 eggs, lightly beaten

1kg self raising flour

1.2kg bacon, finely diced

400g your favourite cheese, grated

200g green olives, pitted

280ml olive oil

Ground black pepper, to taste.

Method

1. Preheat oven at 180degreesC and grease 4 cake/bread tins.

2. In a large bowl, mix flour with eggs and olive oil until smooth and fluffy.

3. Add the bacon, olives, cheese and a pinch of pepper.

4. Pour mixture into tins and bake for 45 minutes or until set and golden brown.

5. Cool before serving.

Note: Alternatively, you can use black olives, ham, feta, roasted capsicums, sundried tomatoes, goat cheese or parmesan. Use dry ingredients. Freezes well.

 

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