Recipe Saffron-Flavoured Mushroom and Cheese Loaf

[MypinchofItaly]

Serves: 6–8 slices, Preparation: 15–20 minutes, Baking: 40–45 minutes, Resting: 10–15 minutes

Ingredients:

• 2 large eggs
• 100 ml milk, lukewarm (approx ½ cup)
• 80 ml light olive oil or vegetable oil (⅓ cup)
• 200 g plain flour / all-purpose flour (1⅔ cups)
• 16 g instant baking powder (4 tsp)
• A pinch of baking soda (optional)
• 100 g cooked ham, diced (about 1 cup)
• 120 g provola or scamorza, diced (about 1 cup)
• 50 g grated Parmigiano (½ cup packed)
• 100–150 g button mushrooms, cooked and very well drained
• 1 sachet saffron
• Salt, to taste
• Freshly grated nutmeg
• Freshly ground black pepper

For the topping:

• Shaved Parmigiano
• A light drizzle of extra virgin olive oil (EVOO)

Method​

1. Preheat the oven (static) to 180°C / 350°F.
   If using fan oven, bake at 170°C.
   Line a 22 x 10 cm (9 x 4 inch) loaf tin with baking paper (lightly dampened and squeezed works perfectly).
2. Warm the milk slightly (it should be just lukewarm, not hot).
   Stir in the saffron and let infuse for 5–10 minutes.
3. In a large bowl, whisk the eggs with the oil until lightly emulsified.
   Add the saffron milk and mix.
4. Sift together the flour, baking powder and baking soda.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Stir in the ham, diced cheese, grated Parmigiano and well-squeezed mushrooms.
7. Season with pepper, nutmeg and only a small amount of salt (the cheeses and ham are already savoury).
8. Transfer the batter to the prepared tin and level the top.
9. Sprinkle shaved Parmigiano over the surface and drizzle lightly with olive oil.
10. Bake for 40–45 minutes, until golden and a skewer inserted in the centre comes out clean.
11. Rest 10–15 minutes before removing from the tin. Cool slightly before slicing.

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