Quick Bread/ Spinach, Cheese & Olive


There are some things that I’m just not comfortable with making and bread is definitely one of them. It’s a case of practise makes perfect but the lengthy process makes it hard for me to keep pursing it. It’s bread week on Great British Bake Off, and considering my first statement I will not be making a lion head from 3 different types of dough or baking a batch of baguettes. No way, Jose. But, the first challenge of whipping up a quick bread didn’t seem too intimidating because, hey, I’ve made loaddsss of quick bread and they’ve all turned out great. However, all my quick breads have been sweet and savoury baking isn’t something I tend to turn to very often, but there’s no time like the present.

I used a combination of mature cheddar and red fox cheese which in turn makes a intense and nutty loaf. I added chopped spinach, pimento stuffed olives and tomato paste, but you could always use sundried tomatoes if they’re on hand. I can’t even begin to describe the smell of this bread whilst it was baking, so you’ll obviously have to go and make it all yourselves.

This is one of recipes that I’ll probably go back to over and over again and it’ll get better with all practises too. This is in no way perfect, but that doesn’t mean it isn’t good and can’t be worked on. It’s good to play with flavours and techniques! This dough was quite a wet one, so in turn it has resulted in a ‘hole-y’ texture and I’d definitely recommend leaving it the oven slightly past the cooking time but just keep an eye on it!




  • 2 1/4 cup plain flour
  • teaspoon baking powder
  • 1/2 teaspoon bicarb of soda
  • teaspoon salt
  • 1/2 teaspoon garlic powder
  • 60g mature cheddar cheese, grated
  • 60g red fox cheese, grated
  • 1/2 cup pimento olives, sliced
  • ground pepper
  • teaspoon dried thyme
  • eggs
  • 2 1/2 tablespoons olive oil
  • 1 1/4 cup buttermilk
  • 1 1/2 tablespoons tomato paste
  • 3 cups spinach, chopped roughly
  • egg wash
  • sea salt, to sprinkle

Preheat the oven to 180C and line a loaf tin with parchment paper.

Sift together the flour, baking powder, bicarb, salt and garlic powder into a large bowl. Next add in the cheeses, olives, pepper and dried thyme and whisk to incorporate.

In another bowl whisk the eggs. Then, add in the olive oil, buttermilk and tomato paste until combined.

Make a well in the dry ingredients and then pour in the wet ones. Stir until no flour remains and then fold in the spinach.

Pour the dough into the cake tin and brush with egg wash and sprinkle with sea salt.

Bake for 45-50 minutes or until a skewer comes out clean. Leave in the tin for 5 minutes before removing.


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