Easy-Peasy Lockdown Bread

Steve and I tried Fabian Mizzi’s bread recipe, which turned out to be really easy and super good. You don’t need any yeast and the dough doesn’t need to rest either so this seemed ideal for lockdown days.

Here is the recipe:

3 Cups Plain Flour

1 tsp Salt

100 g Parmesan cheese, shaved

2 tsp Backing powder

2 Peppered goat’s cheese, diced small

4 Eggs

120 ml Milk

60g Butter at room temperature

Rosemary (fresh or dried)

Black olives, chopped

Sun-dried tomatoes, chopped.

Method:

Preheat the oven at 170 degrees. Sieve the flour and add the baking powder, salt, and Parmesan cheese to the bowl. Cut up the butter and add it to the mixture whilst rubbing it into the flour until you get a bread Crum-like consistency. Then add the goat cheese, olives, sun-dried tomatoes, rosemary or oregano. Mix the eggs and milk together and add it to the flour mixture, setting aside 3 tablespoons of the egg mixture to brush over the top of the bread before putting it in the oven. Bake in a loaf or cake tin for 30-45 minutes. Enjoy!