Craving for something savoury for breakfast? Perhaps a savoury slice of bread?
It is actually very rare to find such savoury bread loaves in local as well as overseas bakeries. Most of the time, the loaves are baked with a certain flavour – cheese, tomato, corn – but there’s nothing much within the bread slices other than the slight tinge of colours that match with the flavours. Not many local bakeries dish out savoury loaves as well, since the more popular ones sold here tend to be the sweet flavours like chocolate, corn, pandan and banana. Which is a pity, because there are so many different combinations of ingredients to churn out so many different types of savoury bread!
I’ve previously tried to bake two other types of savoury bread: the rolled pesto and pistachio baguette and the beer batter cheese and dill bread. Am most satisfied with the beer batter cheese bread and have baked that at least thrice. This recipe of feta cheese and sundried tomato bread has got to be another of my most favourite bread recipe and I’m sure there’ll be many more attempts of this to come in the days ahead!
- Plain flour: 2 cups
- Baking powder: 1 tbsp
- Salt: 1 tsp
- Ground blackpepper: 1 tsp
- Fresh oregano: 1 tbsp, finely chopped
- Fresh rosemary: 1 tbsp, finely chopped
- Egg: 3, large
- Milk: 1/2 cup
- Sundried tomato: 270g, sliced, with 1/2 cup oil from jar reserved for whisking
- Feta cheese: 150g, crumbled
- Basil leaves: 2 tbsp, finely chopped
- Preheat oven at 180 degrees Celsius. Grease a loaf pan.
- Combine plain flour, baking powder, salt, blackpepper, fresh oregano and rosemary.
- Whisk egg with milk and oil from the jar of sundried tomato.
- Fold in feta cheese, sundried tomatoes and basil.
- Pour into loaf pan. Bake 50min till golden brown.
- Cool 15min before slicing to serve.
This recipe was kindly adapted from The Food Blog’s ‘Sun Dried Tomato Feta Bread – Savory Quick Bread‘. It is indeed quick and savoury, much to my liking indeed!
1 loaf (about 8 slices)