Savory Feta, Basil and Sun-Dried Tomatoes Bread
When I saw this recipe posted on Elvira's blog I knew I had to try! I have made another savory bread she had (posting to come!) and we really liked. Since we love all the flavors on this one I knew just by looking at the recipe that it would be a winner, and I wasn't wrong.
I made it on the same day she posted and we all loved it here, an absolute success with thumbs up from the boys!
Since I could not contain myself I did change a couple of things here and there, but nothing that compromised the flavor.
It is a moist and very flavorful savory bread, very delicious! We had it as a light dinner, with a side of green salad with veggies you don't need much more.
Plus it is super easy and simple to make and you only dirt one bowl, which are good things during summer break when you don't want to spend much time in the kitchen.
Hope you guys enjoy it as much as we did!
I am posting the recipe the way I did. To see Elvira's original recipe, which is in Portuguese (bonus to my Brazilian friends!) click here: Cake de Feta, Tomates Secos e Manjericao.
Savory Feta, Basil, and Sun-Dried Tomatoes Bread
75 grams whole wheat flour
75 grams all-purpose flour
1 teaspoon baking powder
100ml extra virgin olive oil
150 ml milk
15 basil leaves, chopped
100 grams sun-dried tomatoes in oil, chopped
100 grams feta cheese (feel free to use more or less), crumbled or cut into cubes
Salt and pepper to taste
Preheat oven to 350F, grease a loaf pan, set aside.
In a large bowl mix together the flours and baking powder. Add the eggs, milk, and oil and mix everything together with a wire whip until smooth. Add a bit of salt and pepper to flavor the batter - just be light on the salt as the feta cheese contributes a good amount of saltiness to the bread.
Add the chopped sun-dried tomatoes, basil, and feta cheese and mix them into the batter with a wooden spoon (or spatula).
Pour batter into prepared pan and bake at 350F for about 35 to 40 minutes, until golden.
Remove from oven, let cool for about 10 minutes in the pan before removing from the pan. Cool on a wire rack.
(We didn't let it cool completely before cutting as we were hungry and it was smelling so good. The bits of warm cheese inside the bread were amazingly delicious, the flavors of this bread pairs really well together!)
Thursday, August 19, 2010
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