Olive and Parmesan Soda Bread: quick and easy, pull apart-option

Think you can't afford artisan breads on a tight budget?  Try this..

Easy Parmesan and Olive loaf - a riff on classic soda bread - which wowed tasters

This bread is a wonderful accompaniment to thick soups or stews.  And it uses up any lingering olives in the bottom of a jar and the last of a wedge of Parmesan.

It's very easy and quick to prep - literally 15 mins - and is so delicious, don't expect many leftovers!

Cost:  £1-2
Feeds: 8-12

Ingred
120gr/4.5 oz wholemeal flour +360 gr/12.6 oz plain white flour OR4

480gm/17oz plain white flour

1/2 tsp salt
1 tsp baking soda

115 gms/4 oz cold butter in small dice 
1 large egg
400 ml buttermilk (or milk - plant or dairy - with 1-2 tbsp vinegar or 3/4 yoghurt, 1/4 water) 

2-3 handfuls rinsed olives, some chopped
50 gms/1.75 oz coarsely grated parmesan

Method:

1. Pre-heat oven to 190C/375F/gas4
2. Line a baking or loaf tray with greaseproof paper
3. Chop some olives into quarters; leave the rest whole   
4. Put dry ingredients in a large bowl and mix thoroughly. Add butter, rub into flour until mixture resembles peas
5. Add cheese and olives, leaving whole ones and a few tablespoons Parmesan for garnish; mix lightly with a fork, separating any clumps of olive  
6. In a separate bowl, beat egg and buttermilk together
7. Make a well in the dry ingredients; add liquid; mix well with spatula; it will be thick
8. Tip onto a lightly floured board; knead lightly & loosely mould into desired shape - round or loaf - , adding more flour if necessary
9. Place circle of bread on baking tray; slash with a knife OR plop the loaf into a loaf pan with a strip of greaseproof paper down the middle, extending over the ends   
10. Sprinkle remaining Parmesan over the surface and push whole olives almost completely below the surface
11. Bake for 45-50 min.  About 40 min in, take the loaf out of the oven. Carefully turn the bread over, leaving the bottom exposed  
12. Return to oven.  The bread is done when the bottom of the loaf sounds hollow when it is tapped.  

Comments:
'Brilliant.'   Political Agent

'Lovely bread!' Retired priest

Tips:

• to turn these into pull-apart rolls (1) form the dough into an oblong loaf and using a very sharp knife, slice into finger roll shapes almost down to the bottom or (2) form into hot-dog shaped rolls and bakery close together 
• the dough can also be used for portable rolls or baps
• This bread freezes well and, once defrosted, should be reheated in the lower half of a medium oven 15-20 min. 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.