A flavourful, delicious bread that offers something a little different with it’s mix of ingredients. If you’re a cheese lover, then you’re going to love this recipe. Use your favourite hard cheese for the topping along with some healthy seeds for extra nutritional oomph.

There’s no down time, no kneading and nothing complicated with this delicious bread recipe. The smell while it bakes is incredible and this bread is not just fantastic on it’s own, it works with soups and a variety of toppings.

This recipe makes a standard 2lb loaf. You do need to grease the tin very well. Lean on the heavy side with the oil you use. It may seem too much if you see a little excess in the tin but I promise you do need it for easy removal once baked.

Ingredients:

• 360g Plain Gluten Free Flour
• 1 + 1/2 tsp GF Baking Powder
• 1 + 1/2 tsp Bicarbonate of Soda
• 1 + 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1 Large Tomato, diced finely
• Fresh Basil Leaves
• Fresh Chives, chopped
• 2 Garlic Cloves, minced
• 2 Eggs, Large, lightly beaten
• 80ml Olive Oil
• 120ml Milk (Regular or Plant Milk)
• 250g Mature Cheddar, grated (or any hard cheese)
• Extra Grated Cheese and Seeds to top

Method:

Preheat oven to 160C Fan or 180C. Oil a 2lb loaf tin generously!

Into a large bowl add the flour, baking powder, bicarbonate of soda, xanthan gum and salt and whisk them together to remove any lumps.

In a smaller bowl, add the tomatoes, fresh herbs and garlic and mix together. Then add the oil, eggs and milk and whisk together to combine.

Next add the wet ingredients to the dry ones and mix a few times before adding the grated cheese. Mix everything well together. The batter will be very thick and sticky but this is what you’re looking for. Be sure all the dry ingredients are incorporated from the bottom of the bowl.

Spoon the batter into the oiled tin. I tend to do this in two stages. Fill half and smooth out and then add remainder of the batter. Smooth the top and cut a line down the centre of the batter. Top with the extra grated cheese and your choice of seeds.

Bake for 55 minutes. Check with a skewer inserted into the centre to be sure it’s baked through. Remove the bread from the oven and leave in the tin for 10 minutes before removing and letting it cool on a wire rack. You may need to run a knife around the edge to help turn it out of the tin.

I like to heat a slice in the microwave or pop it into the toaster to heat it a bit before enjoying. Keep the bread in an airtight container in the fridge and heat when you want to enjoy a slice.

I’d love to hear from you if you’ve made this delicious bread in the comments below.

Bake with love

Soraya x