Easy to make, substantial and delicious with
salads and barbeques. Serves 4-6
Method:
Preheat the oven to Gas Mk 5, 190°C and
cover a baking sheet with baking
parchment. Mix the flours, salt, oregano
and baking powder in a bowl. Drizzle in
the oil and rub into the dry ingredients
along with the butter. Finely chop the
onion, grate the cheese and roughly chop
the olives. Mix these in to the bowl.
Beat the eggs then make a well in the centre
of the mixture, pour in the milk, Badger
First Gold and most of the beaten egg,
retaining just a little to brush over the
finished loaf. Mix the liquid into the rest of
the ingredients until you have a loose
dough. Turn it out of the bowl and onto a
floured surface.
Pat the loaf into a deep round domed shape
with your hands until it is about 20 cm
across and transfer it onto the baking sheet.
Brush the top of the loaf with the remaining
beaten egg. Bake for about 40-50 minutes
until it is golden brown.
Ingredients:
8 ozs (225g) plain white flour
8 ozs (225g) wholemeal flour
1 teaspoon salt
4 teaspoons baking powder
8 ozs (225g) Woolsery feta cheese
2 ozs butter
2 ozs olive oil
1 onion, finely chopped
2 teaspoons dried oregano
5 black olives roughly chopped
1/8 pt (150ml) milk
2 eggs
1/8 pt Badger First Gold
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 13881 |
3316 |
115 |
342 |
173 |
29 |
6.2 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
The Old Dairy
Up sydling
Dorchester, Dorset DT2 9PQ
 |
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