Pairs perfectly with J. Lohr Gesture RVG Rhone Blend
Find
Find this wine near you
Savory Bread Stuffed with Bacon, Cheese, and Olives
Every year, my family requests this bread for Christmas Eve. It’s the easiest thing on the planet—an egg bread with no yeast that’s stuffed with goodies like ham, cheese, parsley, and olives. It’s a meal on its own. Use the best quality olive oil you can find. We serve it with butter and a pinch of flaky sea salt, and even enjoy it for breakfast (just reheat it in a skillet and add a fried egg on top)!
Wrap the loaf in parchment and pair with a bottle of J. Lohr Gesture RVG for a beautiful holiday gift!” - Shauna Troy, New England Regional Manager
Serves: 5-6
Ingredients:
- 5 oz white wine (J. Lohr Gesture RVG) 3 1/3 oz extra virgin olive oil
- 4 eggs
- 1/2 tsp salt
- 2 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 large white onion, finely chopped 3 oz bacon, thick cut
- 7 oz ham, thick cut, chopped
- 6 oz cheddar, grated
- 1/4 cup parsley, chopped
- 3 1/2 oz Kalamata olives, sliced
- 3 1/2 oz Castelvetrano olives, sliced
Directions:
- Preheat oven to 360°F and generously butter a 9 x 5 loaf pan. Set aside.
- In a large bowl, whisk together the liquids: wine, oil, eggs, and salt.
- In a separate bowl, mix flour and baking powder then sift into the liquid prep bowl.
- Warm a skillet over medium heat, sauté bacon and onion until onion is translucent and bacon is cooked. Drain and place on a paper towel to absorb excess fat. Set aside.
- Add remaining ingredients to bowl and mix by hand, then pour into loaf pan. Bake for 1 hour until golden brown on top.
- Let cool slightly, then glide the tip of a knife around the edge of the pan to ensure it doesn’t stick. Serve warm with butter.