Today I have a new little loaf for you that will knock your socks off! This recipe is adapted from a savoury cake recipe by Hugh Fearnley-Whittingstall from River Cottage UK. I’ve reduced the recipe and baked it as three little loaves, but it will work just as well as six muffins or double the recipe and bake in a 1lb loaf tin (thanks for testing that, Nichola!).
I love a hint of sweetness in my savoury baking. In the dill and cottage cheese little loaf, this is achieved with honey. In this case, the raisins fulfil the roll, so be sure not to scrimp! This sweetness is balanced by two types of cheese and toasted walnuts add a gorgeous bit of crunch.
These little loaves have instantly become a family favourite in Blossom Cottage. Serve them with soup for lunch or with a cup of tea for an afternoon snack. I also can’t wait to try them toasted, but what to spread on them? Let me know your ideas!
If you'd like to receive updates on when new recipes are posted, click here to subscribe. Happy baking!
RAISIN AND GOAT CHEESE LITTLE LOAF
makes 3 mini-loaves
½ cup (65g) flour
½ teaspoon baking powder
pinch of salt
pinch fresh ground pepper
½ cup (35g) grated parmesan cheese
1 egg at room temperature
2 tablespoons (35g) yogurt
1½ tablespoons olive oil
50g soft goat cheese, crumbled
¼ cup toasted walnuts, chopped
¼ cup raisins or currants
Preheat oven to 175C (350F). Grease three 4x10cm mini-loaf tins.
Whisk together flour, baking powder, salt and pepper together in a bowl. Stir in parmesan cheese. Make a well in the centre.
In a separate bowl, beat together egg, yogurt and oil. Pour into well in dry ingredients and stir until just combined. Gently fold in goat cheese, walnuts and raisins.
Divide between the 3 tins, smoothing the tops. Place on a cookie sheet or in another pan to place in oven (so they don’t tip over on the racks). Bake for 15 to 18 minutes, until tops spring back and a toothpick comes out clean.
Comments