Ingredients
Method
1.Preheat the oven to 180°C on fan bake. Lightly spray or grease a medium-sized loaf tin and line with a strip of baking paper.
2.In a large bowl, combine flour, grated cheese, sun-dried tomatoes, celery, bacon, herbs and salt, mixing well.
3.In a separate bowl, whisk eggs with milk and olive oil. Gently stir wet ingredients into the dry mixture until just combined, and spoon into the lined loaf tin.
4.Smooth the top, sprinkle with Parmesan, rosemary and paprika, and bake for 20-25 minutes until golden and a skewer, when inserted into the middle, comes out clean.
5.Serve warm with butter or sliced and stacked with sandwich toppings.
Use this savoury loaf instead of bread for sandwiches or serve like bruschetta with toppings. It’s an adaptable recipe, so you can add pieces of courgette, salami and different cheeses such as Brie or blue vein. It’s also great to take to a friend’s place for morning tea and is best enjoyed warm with plenty of butter.
Note
