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Mediterranean Tear N Share Bread
Makes 1 Load
Equipment Required
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Non-stick loaf tin
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Weighing scales
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Large mixing bowl
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Measuring cups
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Measuring spoons
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Sharp knife
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Ingredients
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Canola spray
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2 cups self-raising flour
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50g diced cold butter
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1 teaspoon basil leaves, fresh or dried
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1 dessertspoon dried parmesan cheese
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1 cup whole milk
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¼ cup diced olives & sundried tomatoes combined
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¼ cup feta cheese
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¼ cup basil pesto
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½ cup pizza cheese (mozzarella, parmesan & cheddar combined)
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Method
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Preheat oven to 200ºC. Spray loaf tin lightly with canola oil.
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Combine self-raising flour and butter in a bowl.
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Using your finger tips to rub the butter into the flour until it resembles fine breadcrumbs.
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Stir in basil and parmesan cheese.
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Make a well in the centre of the flour and add the milk. Carefully blend all the ingredients together.
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Turn the dough onto a lightly floured surface and knead until smooth. If the mixture is too sticky add a little more flour. Mould dough into a loaf shape and cut into slices.
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Carefully press olives, sundried tomatoes and feta cheese into one side of the slices. Spread the other side with basil pesto.
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Place pizza cheese in between the slices and stick them together vertically in the loaf tin to form a whole loaf. Sprinkle the loaf with extra pizza cheese.
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Bake for 25 minutes or until loaf sounds hollow when tapped on the base.
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When cool, tear ‘n’ share’ and enjoy!
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