Mmmm, this quick bread is full of traditional Greek flavors, using Greek staple ingredients, such as feta, olives, extra-virgin olive oil, Greek yogurt and dill. We use dry (not packed in oil) sun-dried tomatoes, as they are inexpensive and full of flavor no matter the season. Use any fresh, or even dried, herbs that you have on hand. If you’re out of feta, you can use cheddar or Parmesan. If you don’t have Greek yogurt, you can use sour cream. We think you get the picture! This recipe is so versatile and easy to make!
Καλή όρεξη!
This quick bread recipe is so versatile and easy to make!
Serves: 9 | Difficulty: Easy | Category: Vegetarian
Ingredients:
- 260 g (2 cups) of all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- Handful of finely chopped fresh dill
- Handful of finally chopped fresh parsley
- 5 dry (not packed in oil) sun-dried tomatoes, finely chopped (we used kitchen shears to finely “cut/chop” them)
- Half a cup chopped Kalamata olives (rinsed, and patted dry before chopping)
- 4 ounces of feta cheese, rinsed, patted dry and crumbled
- 2 large eggs
- ½ cup of extra-virgin olive oil
- 240 g (about 1 cup) of whole milk or Greek yogurt
- 1 teaspoon lemon zest (optional)
Steps:
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Preheat oven to 350°
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Grease 9 x 5” loaf pan in line with parchment paper, leaving an overhang on long sides.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt and pepper.
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Add some dried tomatoes, Kalamata, olives, and feta cheese.
Toss to evenly coat and distribute the ingredients in the flour mixture. -
In another bowl, whisk together, eggs, extra-virgin, olive oil, yogurt, and lemon zest until well combined.
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Fold the wet mixture into the flour mixture until just combined. Take care not to over work batter.
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Add the batter to the prepared loaf pan and bake until a tester inserted in the middle comes out clean.
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Let cool long wire rack for about 15 to 20 minutes, then turn out of pan and let cool completely on wire rack