Herb Bread,Cheese Olive And Buttermilk Herb Bread

• 335g plain flour (I used "00" flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (I used Pink Himalaya salt)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon chilli flakes
• 1/2 teaspoon mustard powder
• 60g Parmesan, grated
• 60g Cheddar, grated
• 75g stuffed green olive, sliced
• 1/4 cup finely chopped chives
• 2 teaspoon fresh thyme leaves, plus extra sprigs for top
• 2 eggs
• 2 1/2 tablespoons olive oil
• 310ml buttermilk
• egg wash: 1 egg yolk beaten with 2 teaspoons water

1. Preheat the oven to 180C. Grease and line a 31 x 11 x 7.5cm loaf tin with baking paper. Set aside.
2. Combine the flour, baking powder, baking soda, salt, pepper, chilli flakes and mustard powder in a large bowl. Mix them well. Add the cheeses, olives, chives and thyme leaves and stir.
3. In a separate bowl, whisk the eggs together. Add the olive oil and buttermilk and whisk to combine.
4. Make a well in the flour mixture and pour in the egg mixture. Stir until it becomes a thick sticky batter. Scrape it into the prepared tin and brush the top with egg wash. Strew the top with extra thyme sprigs and bake for 40 - 45 minutes, until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.

flour, baking powder, baking soda, salt, freshly ground black pepper, chilli flakes, mustard powder, parmesan, cheddar, green olive, chives, thyme, eggs, olive oil, buttermilk, egg wash

Taken from www.epicurious.com/recipes/member/views/herb-bread-cheese-olive-and-buttermilk-herb-bread-53001591 (may not work)