Savory cheese loaf

Name: Savory cheese loaf
Ingredients: 4 eggs; 1/4 teaspoon salt; 150 g hard sheep’s cheese; 150 g Romanian burduf cheese; 242 g flour; 1 teaspoon baking powder; 1 teaspoon dried yeast; 200 ml milk; 3 tablespoons sour cream; 50 ml olive oil

Appetizers - Savory cheese loaf by Zina J. - Recipia

The savory cheese loaf bakes for 35-40 minutes, with hard sheep’s cheese and Romanian burduf cheese in the batter. Cold milk, sour cream, baking powder and dried yeast give it a tender crumb, with the grated cheeses visible in each slice. I choose a hard sheep’s cheese that grates cleanly without crumbling. Prep: 20 minutes. Cook: 40 minutes. Rest: 60 minutes. Total time: 120 minutes. Serves: 8. About 360 kcal and 16 g protein per serving.

Ingredients

4 eggs
1/4 teaspoon salt
150 g hard sheep’s cheese
150 g Romanian burduf cheese
242 g flour
1 teaspoon baking powder
1 teaspoon dried yeast
200 ml milk
3 tablespoons sour cream
50 ml olive oil

Preparation

1. Heat the oven to 170-180°C. Beat the eggs with 1/4 teaspoon salt until pale and thickly foamy. 2. Coarsely grate the hard sheep’s cheese and the burduf cheese. 3. Mix 242 g flour with the baking powder and dried yeast. Pour in the cold milk and whisk vigorously until smooth. 4. Stir in the sour cream and 45 ml olive oil. Mix a quarter of the beaten eggs into the flour mixture, then pour it over the remaining eggs. Add the cheeses and fold gently, keeping as much air in the foam as possible. 5. Grease a loaf pan with 5 ml olive oil and dust it with the 8 g flour set aside. Pour the mixture into the pan. 6. Bake for 35-40 minutes, until the loaf is golden and set in the middle. Leave it to cool completely, about 60 minutes, before slicing.

Notes

Hard sheep’s cheese varies a lot in saltiness; taste it first and use just a small pinch of salt if it’s very strong. If it’s very dry and crumbly, grate it cold, straight from the fridge, so it doesn’t stick to the grater. Soft burduf cheese can be replaced with 150 g well-drained feta; the batter will have a similar texture. This dish contains gluten, dairy and eggs. Once completely cool, the slices keep in a sealed container in the fridge for up to 3 days. If you bake it a day ahead, keep it whole and slice it close to serving. The crumb is like a savory loaf, denser than an omelet; I serve it with a simple green salad.