This Greek Loaf recipe was passed down to Kelly by her sister, but is now a regular fixture in family meals. This simple one bowl recipe is incredibly simple with no need to prove the bread.
Ingredients
- 150g self raising flour
- 50g grated parmesan
- 1 tbsp. thyme and sprinkle of mint
- 80g melted butter
- ground black pepper
- 100g mortadella with green olives
- 4 eggs
- If using a milder cheese I’d increase the quantity
Method
1, Sift the flour into a large mixing bowl to reduce the lumps
2, Cut the mortadella into large squares as it’s nice to see the colour pop in the loaf. You don’t want it to get lost in there.
3, Add the parmesan, mint and thyme, pepper and mortadella. (and salt in butter is unsalted)
4, Lightly beat the eggs and stir in.
5, Add melted butter slowly so it doesn’t start to cook the eggs
6, Lightly grease a tin and don’t worry about it being even because this is a rustic lumpy loaf, and the uneven bits crisp up a bit on top when baked which adds to the texture of it
7, Bake it uncovered in a moderately hot oven, I’d say about 175 but every oven is different so depends on yours.
8, It’ll take about 35 minutes or until lightly browned and cooked through
9, Test it with a blunt knife, if it comes out sticky cover with foil and put back in the oven.
Recipe by Kelly-Ann Borge
Watch us cook instead
TIROPITA ME ELIES – GREEK LOAF
Ingredients
- 150 g self raising flour
- 50 g grated parmesan
- 1 tbsp. thyme and sprinkle of mint
- 80 g melted butter
- ground black pepper
- 100 g mortadella with green olives
- 4 eggs
- If using a milder cheese I’d increase the quantity
Instructions
- Sift the flour into a large mixing bowl to reduce the lumps
- Cut the mortadella into large squares as it’s nice to see the colour pop in the loaf. You don’t want it to get lost in there.
- Add the parmesan, mint and thyme, pepper and mortadella. (and salt in butter is unsalted)
- Lightly beat the eggs and stir in.
- Add melted butter slowly so it doesn’t start to cook the eggs
- Lightly grease a tin and don’t worry about it being even because this is a rustic lumpy loaf, and the uneven bits crisp up a bit on top when baked which adds to the texture of it
- Bake it uncovered in a moderately hot oven, I’d say about 175 but every oven is different so depends on yours.
- It’ll take about 35 minutes or until lightly browned and cooked through
- Test it with a blunt knife, if it comes out sticky cover with foil and put back in the oven.
something for afternoon tea