Cheese and Herb Buttermilk Bread (adapted from Sugar Spice and Everything Nice via Pinterest)
2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda/baking soda
1 tsp salt
1/2 tsp dry mustard powder
60g freshly grated parmesan (2/3 cup packed)
60g grated cheddar cheese (2/3 cup packed)
1 tsp salt
1 tsp freshly ground black pepper
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping
Ingredients she had that I skipped:
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1/4 cup mixture of spring onion and Italian parsley
Preheat oven to 180C or 350F. Butter and flour/ line with parchment and butter one loaf pan. Set aside.
Whisk flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Add both cheeses and thyme and stir them together.
In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until well combined.
Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Pour into loaf pan and spread evenly. Brush the top with egg was and sprinkle thyme and sea salt on the top. (Careful with the sea salt!)
Bake for 40 -50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, the remove and cool on a wired rack. Serve warm.
"This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs"