Pepperoni & Black Olive Bread ( With Parmesan Butter)

Submitted by Wild Thyme Flour

"This recipe is very quick to make because self raising flour is used to make the bread rise rather than yeast. The bread and butter can be made ahead or also frozen (baked)"

 

• Ready In: 1hr
• Ingredients: 17
• Yields: 1 loaf

ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garilc clove, crushed
• 2 tablespoons fresh basil, finel chopped
• 2 teaspoons cracked black pepper
• 1 teaspoon dry crushed red pepper
• 1⁄2 cup pitted black olives, chopped
• 80 g pepperoni, chopped
• 1 cup self raising flour
• 1⁄3 cup parmesan cheese, finely grated
• 4 eggs, lightly beaten
• 80 g butter, melted

• butter

• 125 g butter
• 2 teaspoons lemon juice
• 1 teaspoon chili sauce
• 2 teaspoons parsley, chopped
• 2 tablespoons parmesan cheese, finely grated

directions

1. Grease a 8cm x 26cm loaf pan. preheat oven to 200C/400°F.
2. heat oil in frying pan and cook the garlic and onions until soft.Add the basil, pepper, chillies, olives and peperoni and cook for 2 mintes. Cool.
3. Sift flour into a bowl. add the peperoni mixture, chhese, eggs and butter, mix well.
4. Spoon into prepared loaf pan and bake for abour 40 minutes or until lightly browned and cooked through.
5. Turn on a wire rack to cool. Serve cut into medium thick slices with the parmesan butter.
6. Butter: Beat all the ingredients until combined.