Any leftover bread tastes great the next day. Toast it in slices and serve with a little butter. This bread is delicious served with sliced avocado and a sprinkling of sea salt.
Serve the bread in summer with cold soups, like chilled avocado soup or gazpacho.
This bread is quickly thrown together, and while it is baking, you can concentrate on the tomato soup.Instructions
Preheat the oven to 180°C. Combine the flour, baking powder, salt and pepper. In a large bowl, beat the eggs, then add the remaining ingredients, but use only 120 g of the feta. Quickly mix until combined, taking care not to stir too much. Pour the mixture into a loaf tin lined with baking parchment and sprinkle with the remaining feta. Bake for approx. 75 minutes, but check doneness with a skewer after an hour. Let the bread cool before serving. Tomato soup: Sauté the onions and garlic in olive oil over medium heat until the onions are clear. Add the tomato purée and continue cooking for a few minutes while stirring. Add the tinned tomatoes and equal parts water. Add a stock cube and let the soup simmer over low heat for 30 minutes. Using a hand blender, whizz the soup until smooth, then season to taste with salt, pepper and a pinch of sugar.