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Feta & semi-dried tomato quickbread

From Grayson Coutts

Serves 8-10 
cost approx. $8.81

This was adapted from Dean Brettschneider's recipe for fig and aniseed quickbread, which is also delicious.


200g fetta, cubed

150g semi-dried tomatoes, chopped

2 tsp ground paprika

50g Softened Butter

Scone Dough

380g plain flour

30g caster sugar

25g baking powder

good pinch salt

60g butter, softened

1 egg

190ml milk


1. Using a large sieve, sift the flour, sugar, salt and baking powder into a large mixing bowl. Add the butter and rub into the flour using your finger tips until it is evenly mixed in.

2. In a jug, whisk together the milk and egg and pour into the dry ingredients. Using a wooden spoon mix together until you have a soft dough, then tip it out onto a floured bench and knead for 10 20 seconds, however dont over-knead otherwise it will become too elastic.

3. Take the dough and shape it into a square shape. Then using a rolling pin, roll out the dough on a lightly floured bench to a square measuring approximately 25cm by 25cm.

4. Whisk the egg and water together to make an egg wash.

5. Spread the filling evenly on top of the dough sheet, leaving about 1cm free at the bottom edge.

6. Brush the bottom edge with the egg wash, then tightly roll up the dough sheet, starting at the top to achieve a swiss roll or pinwheel shape log, 25cm in length.

7. Using a sharp knife make a single lengthways cut down the middle, right the way through. Take the two strands (one in each hand), with the cut side of each strand facing towards you, and plait them. Press the ends firmly together so they do not unwind and place the plait onto a baking tray lined with non-stick baking paper.

8. Brush the plait with a beaten egg and allow to rest for 10 minutes on the bench before baking.

Bake in a preheated oven set at 170 - 180ýC and bake for approximately 35 minutes, turning the tray half way through baking to ensure an even colour.


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