Savoury Bread Recipe

Savoury bread recipe – Are you’re tired of taking those plain old sandwiches on your picnic? Are those school packed lunches becoming boring?

Then this delicious savoury bread recipe will jazz up that afternoon in the sun or could have your kids sharing their lunches!

Made with amongst other ingredients, cheese and vegetables and a dash of coconut oil, this savoury bread hits the spot and makes for a filling lunch time treat.

It’s not tricky to make and transports well.

The recipe makes around 6-8 generous slices.

Savoury Bread Recipe

• 300g self-raising flour
• 2 tbsp flat leaf parsley finely chopped
• 2 tsp thyme leaves finely chopped
• 1 tsp dried oregano
• 150g ricotta cheese
• 4 medium eggs, lightly beaten
• 125ml milk (I’ve used almond milk, but any kind will do)
• 70g sun-dried tomatoes, drained and finely chopped
• 250g courgettes finely grated and then squeeze the water out of them
• 2 tbsps Lucy Bee Coconut Oil

Method

• Grease and then line a loaf tin (approximately 22 x 8cm) with baking paper.
• Preheat the oven to 190C/GM 5.
• Combine the flour, parsley, thyme and oregano together in a large bowl.
• Put the ricotta into a separate bowl and whisk in the eggs until well combined.
• Then whisk in the milk.
• Stir in the sun-dried tomatoes and courgettes.
• Season well with sea salt and black pepper.
• Add the ricotta mixture to the flour mixture and stir to combine.
• Add your Lucy Bee coconut oil and mix well.

• Pour into your prepared tin and bake for 35 minutes.

• Take out of the oven and cover the surface of the tin with foil.
• Put back into the oven and bake for a further 40 minutes or until a skewer comes out clean when inserted into the middle of the bread.
• Leave to cool in the tin for ten minutes.

• Turn out onto a wire rack to go completely cold.

I love to serve mine with smashed avocado and cracked black pepper.

I beautiful rich savoury bread that will go down well with all you bread lovers out there!