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Feta and tomato loaf with a couple of chunks pulled cut off the loaf Tried & Tested

Feta and tomato loaf

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5 stars based on 3 ratings

Simple but delicious flavours, this feta and tomato loaf is a great addition to any picnic or side dish at a dinner party.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 3 3 Egg(s) (free range)
  • 160g 5⅝ oz Plain white flour (we like Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 150ml 5⅛ fl oz Milk (whole)
  • 50ml 1¾ fl oz Olive oil
  • 100g 3½ oz Cheddar cheese mature
  • 200g 7⅛ oz Feta cheese
  • 100g 3½ oz Sundried tomatoes chopped
  • Basil leaves small bunch, chopped
  • pinch pinch Salt to season
  • pinch pinch Pepper to season

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    In a large bowl, mix together the eggs and flour.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 160g 5⅝ oz Plain white flour (we like Allinson) Plain white flour
  3. Classic mode Step 3

    Add the baking powder, milk, oil, cheeses and sundried tomatoes and mix well until you have a doughy mixture.

    Ingredients for this step

    • 1tsp 1tsp Baking powder
    • 150ml 5⅛ fl oz Milk (whole)
    • 50ml 1¾ fl oz Olive oil
    • 100g 3½ oz Cheddar cheese mature
    • 200g 7⅛ oz Feta cheese
    • 100g 3½ oz Sundried tomatoes chopped
  4. Classic mode Step 4

    Season the dough with salt and pepper and add the basil before continuing to mix.

    Ingredients for this step

    • pinch pinch Salt to season
    • pinch pinch Pepper to season
    • Basil leaves small bunch, chopped
  5. Classic mode Step 5

    Grease a loaf tin with a little butter and pour in the mixture.

  6. Classic mode Step 7

    Once cooked, remove from the oven and leave to cool before serving.