Moving on from my previous post about sweet muffins, I wanted to make a savoury loaf that’s basically the same principle but a different shape.
This is still considered a quick bread because it uses baking powder as the rising agent rather than yeast.
Using the blending method again, you simply need to sift together your dry ingredients into one bowl and mix together your wet ingredients in another.
Combine them, then add the flavour which can be any combination of cheese, herbs or deli ingredients like hams, salamis, roasted vegetables or olives.
I went for a classic ham, cheese and parsley mix flavoured with Dijon mustard but you could also consider fetta and olive, sundried tomato and basil, or grated zucchini and haloumi.
Note, this can be made into individual muffins if you prefer but only bake for 15 minutes.
Ham, cheese and parsley loaf
3 tsbp Dijon mustard
80g butter, softened
150g bread flour
2 tsp baking powder
1 tbsp chopped parsley
1 handful grated cheese (I used half cheddar, half parmesan)
1 handful ham, finely diced
In one bowl, sift together the flour and baking powder. Season to taste with salt and pepper.
In a separate bowl, whisk the butter until it’s creamy then add the eggs and mustard.
Combine both sets of ingredients then add the cheese, ham and parsley.
Mix until combined (not too much) then pour into a greased loaf tin.
Bake at 190C for 20-25 minutes or until golden and cooked through.