Fetta and Vegetable Loaf {Recipe}

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Bring some excitement and a savoury taste to bread loaves by adding cheese and vegetables. No need to add yeast or prove the dough as this is a quick and no fuss, easy to bake loaf. Moist and packed full of flavour, great for breakfast or brunch.

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If you don’t want to turn this into a bread loaf, no problem, just use a muffin tray and create savoury fetta and vegetable muffins. Perfect for individual servings.

You can use any type of cheese for this recipe but using fetta gives the bread a nice mild, tangy and salty flavour.

Oh and in other news, it seems I have been a crochet freak of late. Having non stop crocheting over the last few weeks.  My sudden turn for the love of yarn has brought me into creating a new blog – helloyellowyarn.com.  Head on over there and check it out.  I combine my two favourite things – food and crochet. It will cover patterns and video tutorials.

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Fetta and Vegetable Loaf – recipe adapted from BHG

Ingredients:

1 onion, thinly sliced
2 cloves garlic, thinly sliced
3 cups baby spinach, washed
120g feta, crumbled
½ cup sun-dried tomatoes, chopped or sliced
salt and pepper to season
1 3/4 cups self-raising flour
1 tsp fine salt
3/4 cup buttermilk
3 eggs, beaten
1/2 cup olive oil
Cooking oil spray, for greasing
Softened butter, to serve

Method:

1. Pre-heat oven to 180°C. Grease a loaf tin with cooking oil spray, then line base and sides with baking paper. Heat 2 Tbsp of the oil in a large frying pan over a medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Lower heat. Stir in spinach and set aside until wilted. Stir in fetta and tomato. Season with salt and pepper.  Remove from heat.

2. Sift flour and fine salt into a large bowl. Stir in buttermilk, eggs and remaining oil until smooth. Add vegetables and feta mixture to flour mixture and mix gently to combine. Pour into prepared tin and smooth surface. Bake for 35-40 minutes or until cooked when tested with a skewer. Top of loaf should be golden brown in colour. 

3. Cool in tin for 30 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to cut into slices, then serve with softened butter.

 

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