Few people would argue against freshly baked bread as one of the greatest smells in the world. I would like to bake bread more often, but it’s hard to find the time for all the kneading, rising, and baking – I’m not exactly famed for my patience. So it’s always nice to come across a bread recipe that produces that same delightful aroma and taste without demanding too much of my valuable time. Here is one such loaf – it’s made with self-raising flour rather than yeast, so it’s pretty speedy to make and completely delicious.
A big thank you to my mother, who was good enough to pass on to me after she saw it on her BBC Good Food calendar. It’s definitely one that I’ll make again – the combination of basil, goat’s cheese and tomatoes is one that I use quite a lot anyway, and it’s a very tasty little loaf. I didn’t let it cool down too much before slicing it – it was very good still warm from the oven. After that it needs to be stored in the fridge on account of the cheese, but get it back up to room temperature before you tuck in.
Tomato, Basil & Goat’s Cheese Loaf (from BBC Good Food)
100g butter, plus extra for greasing
300g self-raising flour
1/2 tsp salt and lots of black pepper
175g goat’s cheese, diced
175g cherry tomatoes, halved
15g pack basil, roughly shredded
1. Heat oven to 180C and butter and line a 900g loaf tin with baking paper. Put the flour and seasoning in a bowl and rub in the butter until it resembles crumbs. Then stir in the basil along with most of the cheese and tomatoes, reserving some for the top of the loaf.
2. Beat the eggs and milk together, then quickly stir the mixture into the dry ingredients until well-combined.
3. Turn into the tin, smooth over the top and sprinkle on the leftover cheese and tomatoes.
4. Bake for 45 minutes until golden. Cool in the tin for a while before turning out and slicing thickly.