Mini ham and olive loaves
Individual loaves for savoury bread loversINGREDIENTS240g (2 cups) cake flour10ml (2 tsp) baking powder2.5ml ( tsp) paprikaLeaves from 1 sprig fresh thyme60g Parmesan cheese, grated150g ham or cooked streaky bacon, chopped60g green olives, pitted and finely chopped6-8 sun-dried tomatoes in oil, drained and chopped2.5ml ( tsp) salt2.5ml ( tsp) pepper150ml olive oil185ml ( cup) buttermilk4 extra-large eggsHandful white and black sesame seedsMETHODPreheat the oven to 180°C. Sift the flour, baking powder, and paprika into a bowl. Stir in the thyme leaves, Parmesan, ham, olives, sun-dried tomatoes, salt and pepper. In a jug, whisk together the oil, buttermilk and eggs. Stir the liquid ingredients into the dry ingredients until just combined.Pour into the prepared mini loaf or muffin pans sprayed with cooking spray. Sprinkle over sesame seeds. Bake for 20 minutes, until golden and a toothpick or skewer comes out clean. You could also use a 23cm loose-bottomed cake pan and bake for 45 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack. Serve warm with lots of butter.For a vegetarian option, replace the ham with a can of whole-kernel corn, well drained...
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