Baked and Delicious Olive Herb Parmesan Bread plus GIVEAWAY

Hold onto your seats, this is not just a fantastic recipe for tasty bread, but you could get something for nothing. But wait, you just have to wait...

I was sent a copy of a new magazine, Baked and Delicious, to review. You may have seen it advertised or at the newsagency - you can subscibe to it and each issue comes with a piece of silicone bakeware to use with the recipes in the magazine. My copy came with a loaf tin, so naturally I had to make a loaf.

I've never baked a savoury loaf before, but the flavours in this one sounded so good - olives, peppers, parmesan. Visions of a fragrant loaf cooling on the window sill while bluebirds of happiness fluttered around. I am there, baby!

Like most of the recipes in the magazine, this one is simple to make and the instructions are very easy to understand, with step-by-step photos. The results speak for themselves, as this bread/loaf was also very easy to eat, especially when it was still fresh and warm. The small bit that was left was wrapped in foil and I finished it off the next day after heating it in the toaster oven and slathering it in butter (so much butter!). A cool magazine, a successful recipe, a scrumptious loaf. Couldn't ask for anything more....

...Except a GIVEAWAY! Salivate over the photos below, then enter the contest...

Olive, Herb and Parmesan Bread
serves 8

Ingredients
75g (3oz) stuffed olives, sliced
75g (3oz) pimentos (bottled red peppers), sliced
1 tsp dried thyme
2 tblsp chives, finely chopped
125g (4oz) parmesan, grated
350g (12oz) plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp each salt and black pepper
1/2 tsp dry mustard or curry powder
2 eggs, lightly beaten
300ml (1/2 pint) buttermilk
2 tblsp olive oil
sea salt flakes

Method
1. Preheat oven to 180C/350F. Grease and line a 900g (2lb) loaf pan with baking paper (you don't need to do this if using a silicon pan).
2. Place the olives, pimentos, thyme, chives and parmesan into a large mixing bowl.
3. Sift the flour, baking powder, bicarbonate of soda, salt, pepper and mustard/curry powder into the bowl with the olives.
4. Whisk the eggs in a separate bowl with the buttermilk and olive oil.
5. Mix the olives and pimentos into the flour mixture. Make a well in the centre and pour in the buttermilk mixture and stir until you get a thick, sticky batter.
6. Use a spatula to scrape the mixture into the prepared loaf pan.
7. Smooth the top of the loaf and decorate with extra slices of pimento. Scatter with flakes of sea salt. Bake the loaf in the preheated oven for 40-45 minutes or until the top is risen and golden, and a skewer inserted into the middle comes out clean.
8. Cool the loaf in the pan for at elast 10 minutes and then turn out onto a rack to finish cooling. Slice and serve.

recipe adapted from Baked and Delicious

Ingredients, including buttermilk, bicarb soda, baking powder, flour, eggs, parmesan cheese, pimentos, olives and chives. Lurking cat is optional.

Part of the preparation - a messy workbench means you know what you are doing.

I used the silicone loaf pan that came with Baked and Delicious magazine. It's brilliant, the cooked loaf popped straight out, no problems.

How good does this loaf look?  I used curry powder, hence the attractive yellow hue of the loaf. Actually, this bread reminds me of the chorizo and olive loaf from Adriano Zumbo, except this one is lighter, doesn't have chorizo and is better!
Wait, there's more...

Served still-warm from the oven, with just a bit of butter. Really delicious.

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Thanks to The Defectors and Baked and Delicious, you could win a Subscription to Baked and Delicious which includes 60 issues of Baked and Delicious and 4 exclusive (subscriber only) gifts, the total worth being $1,105.00.

To be in the running to win this amazing prize, just leave a comment on this post that contains the words 'baked and delicious'. So that you can be contacted when you win, please make sure you leave an email address (or send your entry and details to me at oohlookbel2000 at gmail dot com). Entries close on 26th September 2011.

If you can't wait to win, you can subscribe to Baked and Delicious - click here. Check out the free gifts with subscription!

***This contest is now CLOSED***

Congratulations to Heather, winner of the Baked and Delicious subscription

Conditions of Contest

1. Entry to the Baked and Delicious contest is by comment on this or subsequently labelled posts. Alternatively, email Ooh, Look to be entered. Entries must contain the words 'baked and delicious'. Winner will be selected randomly. Enter as many times as you like.

2. Competition closes end of day, 26th September 2011.

3. Prize can only be sent to subscribers with an Australian address.