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Reblochon and Olive Loaf

14 February 2018 — Bread, Dinner, Lunch, Party, Snack

Olive and Reblochon Loaf

Ingredients

Serves 6

Handful of black olives

85g Cheddar (try Wookey Hole Cave Aged Cheddar)

500g plain flour

1 tbsp baking powder

1/2 tsp cayenne pepper

salt and pepper

110g Reblochon AOC, cubed

handful freshly chopped herbs

225ml milk

40g butter, melted

1 large egg

175ml crème fraîche

 

 

How to make it

Reblochon AOC has a wonderful creamy nutty taste which works incredibly well in a loaf, especially alongside salty olives. This is a very versatile recipe, you could add bacon lardons, mushrooms, herbs, anything you like really! It’s a great ‘cake’ for those not keen on sweet treats.

  • Preheat the oven to 180°C/160°C fan/Gas 4.
  • Grease a loaf tin and sprinkle grated cheddar evenly over the base
  • Rinse your olives then pit, dry and chop coarsely
  • Mix in a bowl the flour, baking powder, seasoning, Reblochon, herbs and olives
  • In another bowl or jug whisk up milk, melted butter, egg and crème fraîche
  • fold the wet mixture into the dry using a spatula until just mixed, still thick and sticky – stop when it’s just combined
  • Turn the mixture into the loaf tin and sprinkle more grated cheddar over the top
  • Bake for approx 45 minutes or until the skewer comes out clean (be aware that there will always be runny cheese on the skewer)
  • Cool for 10 mins and serve warm.
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