stews<\/a>!<\/p>\n\u00a0\u2013 Nagi x<\/em><\/strong><\/p>\nPS It\u2019s terrific eaten at room temperature but if you can get to it within the first couple of hours after taking it out of the oven and you do the pretend-optional-butter-slather, it may well be the best thing you eat all week.<\/p>\n
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FAQ<\/h2>\n\n
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I see this is an updated old recipe. What changed, and why?<\/span><\/button><\/h3>\n\n
The original recipe published in 2015 included buttermilk. Over the years, as I\u2019ve made this recipe for myself, I found myself tweaking it out of necessity because buttermilk is not a fridge staple for me.<\/p>\n
Instead, I used a combination of yogurt and milk which are both fridge staples. Eventually, these became standard inclusions in loaf recipes like this, both sweet and savoury. Not just because of convenience because I always have the ingredients, but also because it makes a better loaf. The crumb comes out more soft and not only that, the loaf stays fresher for longer \u2013 4 to 5 days, compared to 2 to 3 days with the buttermilk version.<\/p>\n<\/div>\n<\/div>\n
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Can this be made gluten free?<\/span><\/button><\/h3>\n\n
I\u2019m afraid I haven\u2019t tried this with gluten-free flour. Sorry!<\/p>\n<\/div>\n<\/div>\n
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How long does this last?<\/span><\/button><\/h3>\n\n
4 days in the pantry, then for day 5 and beyond, just lightly toast it to freshen it up. <\/p>\n
Truthfully though, if I\u2019m not enjoying this warm, freshly made, I pretty much always toast it!<\/p>\n<\/div>\n<\/div>\n
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How many times did you test this recipe?<\/span><\/button><\/h3>\n\n
The original recipe I published in 2015 was a recipe I already had that I had been making for myself over the years. Mind you, back then, I was only 1 year into this website so I still had plenty of recipes in my stash to dig into. These days, most recipes are brand new creations. \ud83d\ude42<\/p>\n
So, the original recipe didn\u2019t require development. This new and improved version is one that evolved over the years as I was making this recipe for myself and I was tweaking it. Once I realise it had been a few years that I\u2019d been keeping the improved version for myself, I realised it was time to share! \ud83d\ude42<\/p>\n<\/div>\n<\/div>\n
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How did you and JB work together on this recipe?<\/span><\/button><\/h3>\n\n
As this one was an existing recipe of mine, JB wasn\u2019t involved in the development process. However, as with every recipe we publish, he made it independently to double check the recipe. Happy to report he enjoyed it!<\/p>\n<\/div>\n<\/div>\n
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Why is the fan-forced oven temperature the same as standard ovens?<\/span><\/button><\/h3>\n\n
Usually, the temperature for fan-forced ovens is 20\u00b0C lower than standard ovens. So, most of my recipes say to pre-heat ovens to 180\u00b0C for regular ovens or 160\u00b0C for fan-forced ovens. This is because the effect of the fan is that the heat in the oven is stronger and bakes things faster. <\/p>\n
The best way to explain this is if you are wet on a cold day, you feel colder when the wind blows. Fans in ovens work the same \u2013 it makes things cook faster.<\/p>\n
With this loaf though, perhaps because of the height and most of the cooking of the inside of the loaf is done when it is covered in foil, I found that it takes way longer at 160\u00b0C fan-forced than a 180\u00b0C standard oven. But when I increased the fan oven up to 180\u00b0C, it baked at the same time. This happens with some recipes, from time to time. \ud83d\ude42 An anomaly, but it\u2019s not unheard of!<\/p>\n<\/div>\n<\/div>\n
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Stick blender option for herb and garlic swirl mix<\/span><\/button><\/h3>\n\n
Instead of chopping the fresh herbs with a knife, you can just blitz everything up with a stick blender. The herbs are chopped finer so the swirls\/dollops are not quite as green once baked, but it works perfectly and is certainly faster!<\/p>\n
To do this, put everything in a jug that is just big enough to fit the head of a stick blender. You\u2019ll need 1\/2 cup lightly packed parsley and 1\/4 cup rosemary leaves. Don\u2019t put garlic in whole, takes more effort to blitz than herbs so you\u2019ll end up over blitzing the herbs into a green smoothie, so put it in grated or crushed with garlic press. <\/p>\n
Then blitz until the herbs are finely chopped, but stop before you turn it into a green smoothie. You might need an extra tablespoon of oil to loosen the mixture up.\u00a0<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Watch how to make it<\/h2>\n\n\n