You don’t need a bread maker for this, nor yeast. This loaf is easy to make and oh-so moist. Kalette and Smoked Paprika – sounds interesting doesn’t it? Well, it’s damn-right delicious.
It’s Day 4 of my ‘5 Days 5 Ways with Kalettes‘ challenge and things are looking good. I’ve made a side, a soup, a pesto and now a loaf. Inspiration for this came from a recipe I’d adapted a year or so back when I’d harvested an excess of squash zucchini in my garden. A different season and a different reason!
Previously it was zucchini and olive which was a wonderful mix of flavours, and now it’s Kalettes, artichoke and smoked paprika. It works a dream (oh, with a little blue cheese in the mix too). If you don’t have Kalettes at hand, Brussel sprouts work just perfectly too.
Kalette & Smoked Paprika Loaf
Ingredients
- 2 tsp baking powder
- 1 tsp salt
- 8 grinds fresh black pepper
- 1 tsp smoked paprika
- 2 cups flour
- 8-10 Kalettes
- 25g blue cheese
- 1/4 artichokes
- 1 tsp minced garlic
- 3 eggs
- 1/2 cup milk
- 1/4 olive oil
Method
- Preheat oven to 190°C.
- Mix dry ingredients (baking powder, salt & pepper, paprika and flour) into a bowl.
- Place kalettes in a mixer and blitz for 8-10 seconds until they resemble coarse breadcrumb. Measure and add more/less to equate to one cup of kalette crumb. Add to dry ingredients and mix together.
- Add crumbled blue cheese, mix well with dry ingredients.
- In a separate bowl whisk together wet ingredients: garlic, eggs, milk, olive oil. Fold wet ingredient with the dry. Do not over mix. Spoon into a loaf tin lined with baking paper.
- Bake for 45 minutes.
- Take out of oven, allow to cool for 10 minutes before transferring onto cooking rack and slicing. Delicious served warm with butter. Mmmmmm.
