CHEESY OLIVE HERB BREAD

Steps:

• 1. Preheat oven to 350* Generously butter a large loaf tin and either line it with butter parchment paper or dust with flour. Set tin aside.
• 2. Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sun dried tomatoes,onion,garlic, parsley and thyme and stir them thoroughly together.
• 3. In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
• 4. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
• 5. Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.
• 6. Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.
• 7. Made me think that this would pair good with Hummus, and make these into drop dinner rolls, Going to have to give that a try and see if they even come out as good as the bread itself! Hope you give this bread a try at your dinner table!!! Enjoy!