This is a seriously easy, no-nonsense recipe for savoury bread. Serve with soup or on its own with butter. You can use anything to flavour this bread. I just happened to have bacon and chorizo that needed using and of course cheese is a no brainer. You could try seeds, herbs, sun dried tomatoes, olives, whatever tickles your pickle.
This bread is similar to a soda bread as it uses no yeast. Baking powder is the only raising agent and the texture of the bread is almost cakey which makes it taste even more luxurious when you eat it.
- 320g plain flour
- 1 Tbsp baking powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 100g Cheddar cheese, grated
- 100g smoked bacon lardons
- 50g chorizo, diced
- 200ml milk
- 2 eggs
- 1 Tbsp wholegrain mustard
- 60ml olive oil
- Place the bacon lardons and chorizo in a frying pan and heat until the fats release and fry until golden and crisp. Set aside to cool.
- Preheat the oven to 180C. Lightly grease and flour a 2lb loaf tin.
- Sift all the dry ingredients into a large bowl. Add the grated cheese and cooled bacon and chorizo and mix well.
- Pour the milk into a large measuring jug along with the oil, mustard and eggs. Whisk to combine.
- Make a well in the centre of the dry ingredients and slowly pour in the liquid, stirring all the time until it is fully incorporated, to form a fairly liquid dough.
- Pour the mixture into the prepared tin and bake in the oven for 50 minutes. Remove from the tin and allow to cook for a further 10 minutes to crisp up the bottom. When cooked, it will sound hollow when tapped on the base. Allow to cool on a wire rack before eating.