Mozzarella and sundried tomato loaf
Products used :
PREPARATION : 10 min
COOKING : 45 min
RATING : 0 rateYou can rate or comment on this recipe via our App
RESTING : 0 min
SERVES 6 :
150 g plain flour
1 tsp baking powder
120 ml hot milk
100 ml olive oil
100 g diced mozzarella
150 g roughly chopped sundried tomatoes
2 pinches dried oregano
- 1- Heat the oven to 180 °C (170 °C fan, gas mark 4).
- 2- Put flour, baking powder, eggs, milk, olive oil, salt and pepper into the metal bowl and run PASTRY/CAKE.
- 3- Add mozzarella and sundried tomatoes to the mixture. Restart PASTRY/CAKE, 10 seconds to combine. Line a greased loaf tin and pour in the mixture, bake for 45 minutes.
- 4- Check the loaf is cooked by inserting the tip of a knife into the centre (it should come out dry). If necessary, bake for a little longer.
Copyright : © photographs Sandra Mahut © Hachette Livre (Marabout) 2016