I recently posted a delicious recipe for Feta & Sun-Dried Tomato Stuffed Chicken, and found I had a good amount of ingredients left over. Although the desire to sit and have a little snack-banquet was high, I remembered a savoury loaf I had made about 2 years ago and posted on the good old world of Tumblr. The original recipe itself was a tear-out found in an art lesson at the school I was working at. It is now long gone, but I had been clever enough to scrawl it down for when this moment finally arrived!
Now don’t be fooled when I say loaf – this is merely to do with the shape, and not really anything to do with bread. The texture more resembles a moist cake, but instead of sugary, buttery goodness, you’ll find chunks of salty feta cheese and those little niblets of tangy sun-dried tomato. This is a great thing. Seriously. This loaf is incredible served warm, and even tastier served with a bowl of tomato soup to dunk into. If you can get it to last that long! One note is that the recipe states for 15g fresh basil. This may seem like a heck of a lot of basil but do not skimp! I freaked out and only put 7g in and could barely taste it on this occasion, so make sure you go for the full herby dose. You can also swap some or all of the feta for goat’s cheese. I sometimes like a tasty mix of both!
For the record, the day after I baked this and decided to take it into work, I had a horrific day involving flat tyres, work drama and ridiculously long paperwork. But everyone loved the loaf, so I won.
- 100g unsalted butter
- 300g self-raising flour
- 1/2 tsp salt and lots of black pepper
- 45g sun-dried tomatoes, rehydrated and chopped (not the ones in oil!)
- 170g feta cheese, diced
- 15g basil
- 100ml milk
- 3 eggs
- Pre-heat oven to 180C/160C fan/Gas mark 4. Grease and line a 900g loaf tin.
- Rehydrate your sun-dried tomatoes by placing in boiling water for 20 minutes. Drain, pat dry and chop into small pieces.
- Put the flour and seasoning into a bowl with the butter, and rub in using your fingertips until no large lumps remain.
- Add 100g of feta cheese, and 2/3 of the tomatoes, reserving the rest for later. Roughly tear the basil, leaving the pieces quite large and add to the mix.
- Beat the milk and the eggs together, then quickly stir into the mixture. Turn into the tin, smooth the top, then scatter with the remaining cheese and tomatoes.
- Bake for 45 – 50 minutes or until golden and a skewer inserted into the loaf comes out clean. (Make sure it isn’t the melting cheese you are looking at rather than the bread mixture).
- Leave to cool before slicing into thick slices - if you can wait that long!
- Keeps for up to 2 days in the fridge.