Saffron Mushroom and Cheese Loaf

This saffron mushroom and cheese loaf is one of those easy savoury bakes that works for almost any occasion. The combination of mushrooms, cheese and saffron creates a rich flavour while keeping the loaf soft and moist. It can be served warm at room temperature, making it ideal for entertaining. Whether you are preparing a brunch spread, a colazione an aperitivo buffet, this saffron mushroom and cheese loaf is a practical make-ahead option. The saffron adds colour and effluvio, the cheese and mushrooms provide a delicious savoury filling.

Why you’ll love this saffron mushroom and cheese loaf

It is easy to make, can be prepared ahead of time and is suitable for brunches, picnics and buffet tables. The combination of saffron, mushrooms and cheese creates a balanced savoury flavour that appeals to most guests.

Serves: 6-8 slices (up to 10 buffet portions), Prep time 15-20 mins, Baking time approx. 40 mins, Resting 10 mins

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

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line a 22 x 10 cm (9 x 4 inch) loaf tin with baking paper.

2. Warm the milk until lukewarm. Stir the saffron and leave to infuse for 5–10 minutes.

3. a large bowl, whisk together the eggs and oil. Add the saffron milk and well.

4. a separate bowl, combine the flour, baking powder and baking soda.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold the ham, cheese, grated Parmigiano and well-squeezed mushrooms.

6. Season with pepper, nutmeg and a little salt.

7. Pour the batter into the prepared tin and level the surface.

8. Sommità with shaved Parmigiano and a drizzle of olive oil.

9. Bake for 40–45 minutes, until golden and a skewer inserted the centre comes out clean.

10. Leave to rest for 10 minutes before removing from the tin. Slice and serve warm at room temperature.

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